EYE-SCREAM Ingredients:
Handful of raspberries & blueberries
Icing sugar 1 tub of good quality vanilla ice-cream
1 Make a raspberry coulis by pushing a few raspberries through a sieve using the back of a spoon. Mix in a little icing sugar to sweeten the coulis and thicken it slightly.
2 Fill a small glass dish with a few blueberries and raspberries and then using a melon baller or small ice-cream scoop, place a round ball of ice cream on top of the dish.
3 Place a blueberry ‘pupil’ on top of the ice-cream ball and then, using a small spoon or syringe, drizzle the raspberry coulis over the eyeballs to create bloodshot veins.
SPOOKY COOKIES
Ingredients: 275g plain flour, sifted 1 tsp baking powder 100g caster sugar 75g butter, diced 1 small egg, beaten 2 tbsp golden syrup ½ tsp vanilla extract
Halloween cookie cutters: cat, moon, pumpkin, witch’s hat, ghost
1 Preheat the oven to 170o C /Gas Mark 3.
2 Place the dry ingredients in a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fi ne breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well, until you have a ball of dough.
3 Place the dough in a plastic bag and chill in the fridge for 30 minutes.
4 Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. Lightly knead and re-roll the trimmings together again to use up all the dough. Place the cookies on greased baking sheets.
5 Bake for 12–15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely.
For the Decorations you will need:
Sugarpaste: black, white, orange and cream
Dresden tool, cutting wheel, piping tubes (number 4 and 18)
Ball tool (fmm)
1 Witch’s hat Cover with black sugarpaste and add folds by pressing a Dresden tool into the soft paste.
2 Pumpkin Cover with orange sugarpaste and create ridges in the surface by pulling the wider end of a Dresden tool through the soft paste. Add a stalk and texture with the sharp end of a Dresden tool.
3 Ghost Cover with white paste and add movement by stroking the soft paste to give slight indentations. Add a smile and eyes by using both ends of the no. 4 piping tube to cut shapes from black sugarpaste.
Bake Me I’m yours…Cookies, Lindy Smith, David & Charles, £9.99
FOODLOVERMAGAZINE.COM | 53
The Funky Jelly Crocs and Eye-scream are both from Funky Party by Mark Northeast, Bloomsbury, £7.99
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