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Crime Scene Cookies

Crime Scene Cookies


Blood splattered sugar cookies are a perfect Halloween tea time treat

  • Yields: 40 |
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 12 mins
Categories: Biscuits
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270 g flour
½ tsp (2.5 ml) salt
180 g butter, at room temperature
120 g castor sugar

Royal Icing
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.