Wednesday is always a busy day for us being a shopping day and also Wooly Wednesday (knitting club) for me, So i have tried to create as many as possible dishes for Wednesday’s Halloween ‘Party’ before hand.
So today creation was Spooky biscuit/cookies and chocolate Victoria Sponge (my Victoria sponge recipe from a previous post) the adapted recipe is a bit lower down in the post.
I’ve still not got the oil to marg/butter ratio correct but they are working (if a little greasing feeling which isn’t coming though in some of the cake/treats)
The spooky biscuits/cookies are adapted from this recipe Halloween Cookies, Scroll down to find the adapted recipes.
150g of self raising gf flour Mix (this time i used Dove farm GF self rasing flour)
1 tsp gf baking powder
50g veg oil
110g sugar (this time i used Granulated)
30g of Hot chocolate (use your preferred type/brand)
Preheat oven to 170oC/160oC fan/ 325oF/ gas mark 3
Mix all the ingredients together, I have done it by hand and by machine just depends on the energy levels I have.
If you want a sandwich cake then divide between 2 x 18cm /7cm greases and lined sandwich tins.
Cook until the sponge spring backs when light touched in the centre. Cooking time varies but roughly around 30-35 mins
Place it on a cooling tray. If you have two cakes you can now fill it with your filling, today i used simply just store bough jam.
Hubble, bubble, toil and trouble… celebrate Halloween with these cookies decorated in a fun, colourful way!
Before you start, pre-heated the oven to 160ºC/Gas Mark 3 and line a baking tray with grease-proof paper.
50g (2oz) caster sugar
125g (5oz) GF flour Mix
- Cream together the oil with the sugar. Stir in the flour Mix and the egg. Bring together to form a dough.
- Sprinkle surface with Mix and knead lightly until smooth. Roll out and cut into the desired shape using a cookie/pastry cutter and place well apart on the baking tray. (I uses a two pieces of cling film to help roll the dough mix out
- Bake in a pre-heated oven for 10 – 15 minutes (this will depend on thickness of the dough) until golden brown. Allow to cool before moving or adding decorations.