“If you don't want to get caught a treat
you have to prepare a good sweet for me.
You won't charm me with yours bewitched elixir:
resigned, I have the adequate antidote!
Quiet witch, I don't want to scare you:
but hurry up, you don't have time to think! "
ORh oh this baby is serious (and then I would be the witch). But do you think I have the face of an evil witch? Me, who don't hurt a fly! The same story every year! Well, then I just have to prepare a treat for this fussy little boy! So, let's start making Halloween cookies!
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Identity Card of the Recipe
- 313 KCal Calories per serving
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Ingrediants
For the dough
- 350 g of white flour type 00
- 60 g (1 medium) of eggs
- 150 g of sugar
- 60 ml of milk
- 8 g of baking powder
- 1 pinch of cinnamon
- 60 g of butter
For the filling
- 150 g of apricot jam or another type of jam
Materials Needed
- Pastry board
- Rolling pin
- Bowls of various sizes
- Baking paper
- Cut pumpkin-shaped cookies or other Halloween shapes
- Wooden spoon
- Transparent film
Preparation
To prepare these cookies we used pumpkin-shaped molds. We will prepare some stuffed biscuits, so half of the biscuits will be used as a base for the filling, while the remaining biscuits will act as the "face" of the pumpkin.
- Prepare the dough by mixing all the dry ingredients first, namely the flour, sugar, cinnamon and yeast.
- Melt the butter in a bain-marie or in the microwave, then add it to the dough together with the egg and milk. Mix all the ingredients until you get a compact dough.
- Wrap the dough in a sheet of cling film, then let it rest for 30 minutes.
Why let the dough rest?
In this way, the ingredients blend better and it will be easier to roll out the dough with a rolling pin.- Work the dough on a lightly floured surface and, with a rolling pin, roll out a sheet that is not too thin (we recommend a thickness of 5-6 mm).
- With a cookie cutter mold, make about 20-24 molds. In this case, we used a pumpkin-shaped cookie cutter. Arrange the biscuits in 2 baking trays lined with greaseproof paper. At this point, with other cookie cutters, cut out the eyes and mouth on half of the molds.
- Bake the biscuits at 180 ° C and bake for about 10 minutes, so that the surface becomes slightly golden.
- Let the biscuits cool in the plates and remove them only when they are cold.
- Distribute a teaspoon of apricot jam in each base of the biscuits and cover with the pumpkin "faces".
- The cookies are ready to serve. They keep in a tin can for 2-3 weeks.
Alice's comment - PersonalCooker
Hey child, the witch is waiting for you:
the sweets are ready, do it quickly.
I am a good witch and I love children,
indeed I will do more, I will invite you to one of my dinners.
Fingers dead, pumpkin pie, explosive coffee and much more:
so i convinced you, do you like my menu?Nutritional values and Health Comment on the recipe
Halloween Cookies are relatively energetic pastry products. They contain a not excessive quantity of fats and a prevalently saturated one, few proteins of medium and high biological value and a good concentration of carbohydrates (simple and complex). The quantity of cholesterol is contained and the fibers are present in medium quantities; Halloween cookies should be consumed in moderation in case of type 2 diabetes. The average portion of Halloween cookies is about 30-35g (95-110kcal).
