Ghost sugar cookies
Units
Temperature
Servings
Ingredients
- 225 g unsalted butter, softened rounded
- 200 g granulated sugar rounded
- 1 large egg rounded
- 10 ml vanilla extract rounded
- 315 g plain flour rounded
- 3 g baking powder rounded
- 2 g fine salt rounded
- 300 g icing sugar rounded
- 15 g meringue powder rounded
- 50 ml water for icing, add gradually rounded
- 2 g black gel food colouring rounded
Method
Method
- Beat the butter and sugar until creamy. Beat in the egg and vanilla.
- Whisk flour, baking powder and salt, then mix into the butter. Divide into two discs and chill for 1 hour.
- Heat the oven to 175°C. Roll one disc at a time to 6 mm thick and cut ghost shapes.
- Bake on lined pans for 10 to 12 minutes, until the edges are barely golden. Cool completely.
- Beat icing sugar, meringue powder and most of the water until smooth. Add only enough remaining water for a ribbon to disappear in about 15 seconds.
- Reserve a little icing and tint it black. Flood the ghosts white, let them crust, then pipe black eyes and mouths. Dry uncovered until firm.
Notes
- Use pasteurised meringue powder according to its package directions. Do not substitute raw egg white for cookies intended for vulnerable guests.
- Dry icing completely before stacking, with parchment between layers.
- The decorated cookies keep airtight for up to 5 days once the icing is fully dry.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.