How to Make Sugar Skull Cookies

Day of the Dead Sugar Skull Cookies

Today we welcome Caro from The Twinkle Diaries to show us how to make these spectacularly spooky sugar skull cookies!

Create the perfect sweet treat for a Day Of The Dead Halloween party with these Sugar Skull cookies. The original biscuit recipe is courtesy of The Biscuiteers. They are incredibly simple to make — spicy and treacly — and taste delicious!

Ingredients

200g plain flour

½ teaspoon baking powder

½ teaspoon ground ginger

½ teaspoon cinnamon

½ teaspoon mixed spice

50g dark muscovado sugar

100g salted butter softened and diced

50g black treacle

Day of the Dead Cookie

Method

1. Preheat the oven to 170C/150C fan/gas 3

2. Sift the flour, baking powder and all the spices into a bowl. Add the sugar, then mix well.

3. Add the butter. Using just the tips of your fingers, rub the ingredients together until they resemble fine breadcrumbs.

4. When all the butter is evenly mixed in, make a well in the centre and add the treacle. Bring the mixture together to form a soft dough, combining lightly until it has an even colour with not too many streaks of treacle (you can do this in a food-mixer if you have one). Lightly form into a ball.

5. Divide into two and squash it into two even-sized flattish discs.

6. Place one disc of dough on a sheet of baking parchment. Begin by gently squashing the dough down with the rolling pin or your hands, cover with a second sheet of parchment then use the rolling pin to roll properly. If the top sheet crinkles, just peel it off, smooth it down gently and start rolling again. Gently roll the dough until it is 5mm thick all over.

7. Transfer the sheet of rolled dough, still sandwiched between its parchment, to a baking tray and place in the fridge to chill for at least 20-30 minutes before cutting. Repeat the process with the rest of the dough.

8. Using a skull shaped cutter, cut out the biscuits as close together as possible. Lift each one on to a parchment-covered baking tray, making sure that they are not too close together, as the dough will spread a little on baking.

9. Evenly space the trays in the oven and cook for 10-16 minutes, depending on your oven. Keep a close eye on the first couple of batches you cook until you get used to the recipes and your oven.

10. Leave to cool on a wire rack. When the biscuits are totally cool, you can begin to ice them! This is definitely the best bit! Colour royal icing* (or Aquafaba for an egg free alternative) in various shades using food colouring pastes. You can go monochrome — as shown here — or choose a multicoloured theme. *The consistency for the outline and decoration should be similar to toothpaste, the flood icing needs to be a similar consistency to double cream.

Black and White Icing

Draw your outline on each biscuit first, then flood the centre.

Icing for Sugar Skull Cookies

Leave to dry for a couple of hours and then, using a piping bag with a small nozzle, add your decorations to the skulls. Let these dry totally before serving.

Sugar Skull Biscuits

Day of the Dead Biscuits

And that’s it! The perfect sweet Halloween surprise for trick or treaters of all ages.

Finished Day of the Dead Cookies

Want more Day of the Dead party ideas? Visit Party Delights to browse our Day of the Dead party supplies or stay on our blog:

Comments

comments