Crime Scene Cookies
Blood splattered sugar cookies are a perfect Halloween tea time treat
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 12 mins
270 g flour
½ tsp (2.5 ml) salt
180 g butter, at room temperature
120 g castor sugar
1 egg white
200 g icing sugar, sifted
red food colouring
cookie cutter in the desired shape
piping bag with a 1 mm round nozzle
Preheat the oven to 180 °C.
Line a baking sheet with baking paper.
Sift the flour and salt together and set aside.
In the bowl of a stand mixer with the paddle attachment, combine the butter and castor sugar and beat until fluffy – about 5 minutes.
Add the flour to the butter mixture in three additions, beating until just combined each time. Form the dough into a ball, wrap in cling wrap and refrigerate for 30 minutes.
Roll the dough out on a lightly floured surface to about 3 mm thick. Cut out shapes with a cookie cutter and place on the prepared baking sheet.
Bake for 12-15 minutes, then remove from the oven. Allow the biscuits to cool on the tray for a few minutes before carefully moving to a cooling rack to cool completely.