And it’s Halloween!! Yay! Don’t know if it’s my little boy who is more excited or me :) I love festivities and celebrations. It make me want to do so many things, I get more excited when I see my little fella all hyper.
This year for Halloween we went to a Pumpkin patch for the first time ever and picked up our pumpkins, three of them we craved two and made a delicious soup out of one. It was so much fun!
My husband’s reaction to these cookies, he said ‘these cookies are like Oreos but even better and they taste absolutely amazing!’ I couldn’t wipe my smile off my face for a while. :) These cookies were on my to do list for a long time, but some how I couldn’t make up the time to bake them. Finally a day before Halloween I was like I have have to do this now or never.
A perfect recipe for someone like me, who decided to bake last minute. A simple few ingredients put together into a food processor and it’s done. Most of the ingredients are probably in your kitchen cupboard already. The only thing you might need to buy is a black gel food colour and bat shaped cookie cutter. If you don’t have the food colour handy you can skip it.
They are not fully sugar free, but I did reduce the sugar and reduced butter. Also used half wholewheat and half plain flour and they tasted so so good. They are not one hundred percent healthy, but definitely better than any store bought ones and you know what goes into them. You have full control over how much sugar or butter you add. Once in a year I really wouldn’t mind a bit of indulgence. Luckily I don’t have a very sweet tooth, so good for me. ;)
Hope you enjoy baking these little treats for your kids and some for yourself too. Do let me know if you make them, tag me on social media so I can see you lovely creations.
|Prep Time:||1 hour 30 mins (including preparation and baking)|
|Servings:||Makes 40 cookies|
- 1 cup wholewheat flour
- 1 cup plain flour
- 1 egg
- 100 grams unsalted butter (cold and cut into cubes)
- 75 grams golden caster sugar
- 1/2 baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp black gel food colour
- Add all the ingredients to a food processor and blitz until everything is well combined.
- Until it slowly starts coming together. Will take about 5 to 8 mins
- Transfer to a work top and knead for few mins, it will form together and look like a dough.
- Pat it down to a circle and wrap it in a cling film and refrigerate for 30 mins.
- Pre-heat the oven to 200 degrees.
- Remove from the fridge and transfer to a work top (place it in between two parchment papers) roll out using a rolling pin, to 1/2 cm thickness.
- Using a bat shaped cookie cutter, cut the dough and place it on a baking tray with parchment paper lined.
- Bake in pre-heated oven for 15 mins.
- Place the dough in the fridge for few mins if it begins to soften and repeat the process once again, until you used up all the dough.
- Can be stored in a air tight container up to a week, that is if they last that long ;)
Note - each oven temperature and timing may vary, just keep an eye, might bake faster or slower.