Halloween is a great excuse to get kids baking. We love turning easy baking recipes into something a bit spooky and fun, like these monster biscuits.
These fun skeleton biscuits are the perfect Halloween treat. Kids will enjoy making the dough, rolling and cutting out the shapes and decorating the skeletons.
These spooky spider web biscuits are a fun Halloween treat kids will love making. Simply use an easy biscuit recipe and add some cobweb icing on top.
Time: 30 minutes plus 10 minutes baking
100g (1/2 cup) butter, softened
125g (2/3 cup) golden caster sugar
½ tsp vanilla extract
1 large egg, beaten
150g (1 1/8 cup) self-raising flour
100g (1/2 cup) plain chocolate chips
Bake safe colouring
Black ice writers
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Halloween is the perfect excuse to do some fun baking with kids. There are lots of really simple things you can do and just give them a spooky twist and these biscuits do just that. We took an easy cookie recipe and just decorated them at the end with spiders. The kids really loved making them and when we shared them with friends at a toddler group they were a real hit!
You could use your favourite cookie recipe or a pre-made cookie mix and just add the decorations at the end or follow the recipe below. I found the eyes in a supermarket but if yours doesn’t have them you can find them online.
Preheat your oven to 190C/170C Fan/375F and line 3 baking trays with baking parchment/paper.
Mix the butter and sugar together
Get your little one to measure butter (100g) and pop it into a large mixing bowl or freestanding mixer. Measure the sugar (125g) and add to the mixing bowl.
Mix the butter and sugar together until they are evenly blended.
Add the vanilla extract and egg
Get your little one to help you measure the vanilla extract (1/2 tsp) and add to your mixing bowl. Crack the egg in a small bowl. Give it a little whisk and then add it gradually to your mixing bowl, beating it well between each addition.
Add the flour
Weigh the flour into a small bowl then add to your mixture. Finally add the chocolate chips and give it one final mix.
Make the Halloween cookies
Spoon large teaspoons of the cookie mixture on to your prepared baking trays. Make sure you leave enough room for them to spread.
Bake in the oven for about 8-10 minutes. They’re ready when they are turning golden. I like them a little gooey in the middle still. If you don’t cook them a minute or two longer. Don’t leave them in too long though as they’ll turn dark brown very quickly.
Decorate the cookies
Remove the cookies from the oven and, if you’re little ones are helping to decorate them, carefully place them on to a wire rack. You can leave them on the baking trays if you’re doing it yourself, being careful not to burn yourself!
Add either a malteser or a few chocolate chips to each of your cookies while they’re still warm.
Let them cool a bit, then draw the spider’s legs on with the black writing icing.
Melt a sqare of chocolate and use that to stick the candy eyes on to your maltesers.
Enjoy! The cookies will keep for a few days in an air tight container.
Halloween is the perfect time to do some fun baking with kids. These monster cookies are really easy to make and would look great at any spooky party!
Time: 20 minutes plus 15 minutes baking
Large cooking apple
½ pack Just-rol Puff pastry (or equivalent)
2 tbsp Raisins/sultanas
1 tbsp Sugar
1 tbsp Mixed spice
4 iced googley eyes
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Preheat your oven to 290C/180C Fan / 350F and grease two small round pie dishes.
Peel and chop the apple
Get your little one to help you peel and chop the apple into small pieces. It doesn’t matter if they are not evenly cut so this is a good way for little chefs to practice their chopping.
Prepare the pastry
Roll the pastry out until it is a few mm thick. Chop two circles out to line the bottom of your pie dishes.
Using either a pizza cutter or knife, cut strips of pastry to form the mummies bandages.
Make the pies
Line each pie dish with the pastry circles. Top with the chopped apple and raisins. Use roughly a tbsp or raisins or a small handful in each dish. Sprinkle over the sugar and mixed spice.
Lay the pastry strips over the top of each pie to resemble bandages.
Bake the pies
Pop the pies in the oven and bake for 15 minutes. They’re ready when the pastry has browned and the apples are soft.
Remove from the oven and add the eyes.
Serve with custard, cream or ice cream.
Time: 40 minutes + 10 minutes baking
Serves: approx 30 men
300g plain flour
1 tbsp ground ginger
120g brown sugar
140g golden syrup
For the decoration
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Hallowean cake pops
Hannah always wants to cook biscuits so for another Halloween treat I thought we’d try baking some cute gingerbread mummies. You could use any stiff biscuit recipe but we went with chocolate gingerbread as I thought the dark colour would look good under the white bandages!
Heat the oven to 180C / 160C Fan
Mix all the ingredients together
Get your child to measure the flour, cocoa, sugar and ginger into a mixing food processor or mixer.
Measure the butter, then cut it into cubes and add to the food processor.
Mix everything together until there are no more lumps of butter,
Get your child to measure the syrup into a bowl, then add it slowly to your biscuit mix, pulsing it until it forms a smooth dough.
Make the biscuits
Take a quarter/third of your biscuit dough and work into a ball so it’s not too crumbly when you roll it out. Roll it between two sheets of baking paper until it is about the thickness of a £1 coin. If your child enjoys playing with playdough as much as Hannah does they should be good at this!
Using a biscuit cutter cut out your gingerbread men and carefully transfer them to a baking tray lined with baking paper. We lost a few arms and legs doing this but were able to just stick them back on – I figure things like don’t matter too much when you’re baking with little ones. Leave a bit of space (a few cm) between your men as they will spread a bit as they cook.
Bake for 10-12 minutes. They might be a little soft to touch but ours firmed up as they cooled.
Decorate your mummies
Once your biscuits are fully cooled mix some icing sugar and water together until you have a fairly stiff paste. We used our icing piper to drizzle the bandages on each of the gingerbread mummies.
Before the icing dries add a few chocolate buttons for eyes.
Time: 1 hour + 25 minutes baking
Serves: approx 12 pops
For the sponge
115g butter (unsalted) softened
115g unrefined golden caster sugar
140g self-raising flour
½tsp baking powder
For the buttercream
200g icing sugar
85g butter (unsalted)softened
1tsp vanilla extract
For the decoration
200g orange candy melts (for pumpkin cake pops),
200g white chocolate (for ghost cake pops),
200g milk chocolate (for plain cake pops)
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Bear claw cookies
Halloween is just round the corner so it’s time to do some spooky baking! I’ve never made cake pops before and part of me thinks they were a bit of a faff (taking a perfectly good cake and mushing it into balls?!) but Hannah thought they were fun, (possibly because she got to take a perfectly good cake and mush it into balls?!) and they look good for a special occasion.
I found a recipe for pumpkin cake pops on the bakingmad.com website. Once I’d seen the ingredients for the orange candy melts however (lots of E numbers) I decided to make some alternative Halloween cake pops into ghosts using some white chocolate we had in the house. I also made some milk chocolate ones with sprinkles, which I think in the end were Hannah’s favourite!
Pre heat the oven to 180C / 160C fan and prepare you tin
Get your toddler to help grease and line an 8 inch round cake tin with baking paper.
Mix the sponge ingredients together
Get your toddler to measure the sugar and flour into bowl then add to your mixing bowl.
Weigh the butter, soften if you need to (a really short blast in the microwave should do the trick) then add to your bowl.
Get your child to crack the eggs into a separate bowl, then add to your mixture.
Add the baking powder. If your child is able to, they could use a measuring spoon to this themselves. If not, get them to use their finger to help level the spoon for you.
Mix everything together until you have a smooth mixture.
Bake your cake
Pour the mixture into your prepared tin.
Bake for 20 – 25 minutes until it looks golden brown on top and is cooked through.
Remove from the oven and cool in the tin for a few minutes, before finishing cooling on a wire rack.
Make the buttercream
Get your child to measure the butter and icing sugar and add to a large mixing bowl.
If they can, they can help you add the vanilla extract.
Beat everything together until it’s smooth.
Form the cake pops
Once your sponge has cooled, get your child to crumble it into a large bowl with the buttercream. Mix it together – we used wooden spoons and then went in with our hands – until it has formed a stiff mixture.
Use a small spoon or your hands to scoop out the mixture, then form into small walnut sized balls.
Set aside on a baking tray.
Once all your balls are done, pop them in the fridge for 20 minutes or so, so the balls harden up a little.
Insert the cake pop sticks into each of the balls.
Decorate the cake pops
Weigh the candy melts/chocolate into a bowl and melt. We did it in the microwave but you could do it in a bowl over a pan of simmering water on the hob.
Dip each of the balls into the chocolate so they are fully covered. Allow the excess to drip off them pop them back on the baking tray. (Add sprinkles at this point if you’re doing the plain chocolate ones).
Allow the cake pops to set then add facial features with the writing icing.