Chocolate Bat Biscuits…


• 125g butter, softened

• 85g icing sugar

• 1 large egg yolk

• 1 tsp vanilla extract

• 1 tsp milk

• 175g plain flour, plus extra for rolling

• 1 tsp fine espresso-style powder coffee • • 50g cocoa powder

• ¼ tsp salt

To decorate

• 100g bar dark or milk chocolate

• chocolate hundreds and thousands

• coloured writing icing

Let a friendly bat perch on your glass of milk or cuppa this Halloween with these spooky biscuits – add vanilla buttercream for bourbons.

1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Beat the butter and sugar together until creamy and pale, then beat in the yolk, the vanilla and milk. Sift the flour, coffee, cocoa and salt into the bowl, then mix together to make a soft dough. Shape the dough into a disc, wrap and chill for 15 mins.

2. Dust the dough all over with a little flour, then roll it between two large sheets of baking parchment, to the thickness of a £1 coin. Remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter, and carefully lift to the lined sheets using a palette knife. Re-roll the trimmings. Cut a 1.5cm x 5mm notch at the base of each bat’s body. This is about right to sit the bats on thick tumblers; if your glasses are finer-edged, make the notches thinner so that the bats stay put. Bake for 10 mins or until the biscuits feel sandy and smell rich and chocolatey. Cool on the sheets.

3. To decorate, melt the chocolate over a pan of simmering water. One biscuit at a time, brush chocolate over the bat ears and wings with a small paintbrush, then cover with chocolate sprinkles. Tap off the excess. Pipe faces and fangs onto your bats, then leave to dry.