Halloween cookie pops

Traditions are what families are made of. We take a lot of these with us into adulthood and relive them over and over again.

I guess because these are what have formed a lot of our childhood memories. But we also create new ones with our own little ones, that helps to teach them the importance of life’s little celebrations. I love October… my birthday and Halloween all wrapped up neatly into one month. What’s not to love about gifts and candy and costumes and parties and just general spookiness.

I still remember my excitement as a young child, getting all dressed up in eerie costumes and going trick-or-treating with friends and family in search of goodies. Now all these years later, I try to create that same feeling of wonder and excitement that I remember for my small one. And keep a little of the tradition that I know and still love in my little family.

So last Saturday we set about making our seasonal ghoulish Halloween cookie pops on sticks. The small one loves messing with cookie cutter shapes, decorating the biscuits after they are baked and munching through the entirety of them (with me helping of course) cuddled up tightly on the sofa watching spooky movies. Hope you enjoy them too.

Halloween cookie pops

Makes 12-16 • Baking time: 12-15 minutes

75g unsalted butter softened
100g castor sugar
275g plain flour
1 egg lightly beaten
2 tablespoons maple syrup
1 teaspoon baking powder
1/2 teaspoon nutmeg

For the icing:
Icing sugar
Warm water
Food colouring

1. Preheat oven to 170c/Gas3/150c(fan) and line a baking tray with greaseproof paper.
2. mix all the dry ingredients together.
3. Rub in the butter until they resemble fine breadcrumbs.
4. Pour the egg and maple syrup into the mixture and mix until it comes together as a dough.
5. Wrap the dough in cling film and refrigerate for a haf hour. Then roll out the dough on a lightly floured work surface to about 5mm high.
6. Cut out shapes with Halloween cookie cutters, insert sticks gently and place on the baking tray.
7. Bake for 12-15 minutes until golden brown. Leave to settle for 2 minutes on the baking tray, then place on a wire rack.
8. For the icing, sift the icing sugar and add in enough water to make a smooth spreadable mixture.
9. Separate the icing into bowls for the different colours and stir in food colouring.
10. Spread the icing on the cookies when cool and use sprinkles for eyes.

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If you enjoyed these you might also like…
Candy cauldron and Pumpkin pouches
Halloween pumpkin chunks
Spiderman cake


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