Great fun biscuits for trick or treaters - make a day or two ahead, then fill in before your spooky guests arrive
- Cooking Time Takes 45-55 minutes, plus 1 hour chilling
- Skill Level Moderately easy
- Servings Makes 12
Kcalories
219
Protein
2g
Carbs
22g
Fat
14g
Saturates
9g
Fibre
1g
Sugar
10g
Salt
0.25g
- 140g butter, softened
- 175g plain flour
- 50g icing sugar
- finely grated zest 1 medium orange
- For the filling
- 100g mascarpone
- 1 tsp icing sugar
- 25g plain chocolate (55% cocoa solids is fine), melted
- For the glaze
- 50g icing sugar
- about 1 tbsp orange juice
- Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
- Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
- Using a small sharp knife, cut out Hallowe'en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
- Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.
- Spread the filling over the cooled plain biscuits, then press the 'face' ones on top-do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.
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