Chocolate Bat Biscuits Food

BATS & CATS CHOCOLATE HALLOWEEN COOKIES

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder and salt until well blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture. Add chocolate; mix well. Divide dough in half; wrap tightly in plastic wrap. Refrigerate 2 hours.
• Place half the dough on lightly floured surface; roll into 1/8-inch thickness. Cut into bat and cat shapes with 3-inch cookie cutters, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets. Repeat with remaining dough.
• Bake 10 to 12 min. or until firm around the edges. Cool on baking sheets 2 min.; transfer to wire racks. Cool completely. Decorate with gel.

EASY CHOCOLATE BISCUITS

Steps:

• Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
• To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
• As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.

CHOCOLATE BAT COOKIES

Steps:

• In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer on medium speed, or mix with spoon. Stir in flour, cocoa and salt. Divide dough in half. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 375°F. On lightly floured surface, roll one portion of dough at a time 1/8 inch thick. (Keep remaining dough in refrigerator until ready to roll.) Cut with 4 1/2x1/2-inch bat-shaped cookie cutter. (If dough becomes too sticky to cut, refrigerate 10 minutes before rerolling.) Place 2 red cinnamon candies on each cookie for eyes. Sprinkle with sugar crystals. On ungreased cookie sheet, place cookies about 1 inch apart.
• Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.