To make Halloween cookies you need....
Ingredients
- 100g/3½oz unsalted butter, softened at room temperature
- 100g/3½oz caster sugar
- 1 free-range egg, lightly beaten
- 275g/10oz plain flour
- 1 tsp vanilla extract
- To decorate
- 400g/14oz icing sugar
- 3-4 tbsp water
- 2-3 drops food colourings
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
Beat the butter and sugar together in a bowl until combined.
Beat in the egg and vanilla extract, a little at a time, until well combined
Stir in the flour until the mixture comes together as a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
Using Halloween-style biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.
Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
Carefully spread the icing onto the biscuits using a knife and set aside until the icing hardens.
to make cupcakes you need
- 2cups flour
- 1⁄2t
d...easpo
- n salt
- 2teaspoons baking powder
- 1⁄2cup butter, softened
- 3⁄4cup sugar (if you like your cupcakes very sweet, add a little more.)
- 2eggs
- 1cup milk
- 1teaspoon vanilla essence(optional)
- preheat oven to 375f or 150c; line muffin cups with papers.
- cream butter and sugar till light and fluffy. beat in eggs one at a time.
- add flour (mixed with baking powder and salt) alternating with milk beat
- well; stir in vanilla.
- divide evenly among pans and bake for 18 minutes. let cool in pans.
- o
1. Gather the Ingredients
You'll need:
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 2/3 cup milk
- 1/4 cup butter, melted
- vegetable oil or shortening for deep-frying
- desired coating or icing
- In a medium bowl combine flour, baking powder, and salt; set aside. In a large mixing bowl combine eggs,
- sugar, and vanilla. Beat with an
electric mixer on medium speed for 3 minutes or until thick. In a small
bowl
- combine milk and melted butter.
- Add the flour mixture and milk mixture alternately to the egg mixture, beating on low speed after each addition
- just until combined. Cover and chill the dough for 2 to 4 hours.
On a well-floured surface, roll the dough to 1/2-inch thickness. Do not
stir additional flour into the dough; this
can cause the finished product to be heavy and dry.
- Use a floured 2-1/2-inch doughnut cutter to cut the dough into
rings. Dip the cutter into flour between cuts to
- prevent the dough from sticking to the cutter. Each cut should produce one doughnut and one doughnut hole
- .
- Reroll dough scraps as necessary to make about 16 doughnuts and 16 doughnut holes.
- If using an electric deep-fat fryer, heat the oil to 365°F according
to manufacturer's directions. Or, in a heavy,
- deep large saucepan, heat
the oil to 365°F.
- Tip: The amount of oil you'll need depends on the fryer you use. Follow manufacturer's directions if using a
- deep-fryer. If you are
using a heavy, deep large saucepan, you'll want to pour the oil to a
depth of about 4
- inches -- deep enough allow the doughnuts to float in the oil.
- Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry
- the doughnuts, two or
three at a time, in the oil for 2 to 3 minutes or until they are golden
brown,
- Remove the doughnuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
- Drain the doughnuts on paper towels.
Decorate the doughnuts the way you want.
