Spiced Chocolate Skeleton Cookies
Boo! It is Halloween again and although the scariest thing in 2020 is actually, 2020, these cookies will go the spooky distance. HOW CUTE ARE THEY?
Boo! It is Halloween again and although the scariest thing in 2020 is actually, 2020, these cookies will go the spooky distance. HOW CUTE ARE THEY?
We used activated charcoal to get the cookies super dark, but if you don't have that handy, you can use the darkest cocoa you can find, and also the dark sugar and coffee add to the colour. They will still look pretty good!
I admit it takes a bit of patience to get the frosting right. But we do have a great Royal Icing recipe that works like a charm...so how scary can they be right? We just LOVED them!
If you are not doTERRAised yet, by all means sub in the ground version of everything spicy and orange zest for the Wild Orange Oil.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 225 Grams butter cubed BUY
- 150 Grams raw caster sugar BUY
- 100 Grams dark brown (muscovado or molasses) sugar
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon espresso powder (optional)
- 5 Drops doTERRA wild orange oil BUY
- 5 Drops doTERRA Oils ginger BUY
- 3 Drops doTERRA cinnamon bark oil BUY
- 3 Drops doTERRA cardamom oil
- a little freshly grated nutmeg
- 1 egg
- 1 Pinch pink salt flakes BUY
- 50 Grams cocoa powder (must be Dutch processed for the colour) BUY
- 1 Tablespoon Activated Charcoal (optional but adds the colour you need)
- 1 Teaspoon baking powder
- 420 Grams bakers or strong flour
- 1 Batch Royal Icing Recipe
Do
- 1
Place butter, sugars, vanilla and espresso powder if using into the Thermomix bowl and blend 20 sec/speed 8.
- 2
Insert the butterfly. Whip 2 min/Butterfly/speed 3/MC off. Remove butterfly and scrape down sides of the bowl. The mixture will not be entirely the same colour, but it doesn't matter.
- 3
Add all other ingredients but the royal icing and blend 20 sec/speed 4 with the aid of you Thermomix spatula.
- 4
Knead 1 min/dough setting.
- 5
Tip out onto floured Silpat mat and form a large flat disc. Wrap and place into the fridge for at least 30 minutes. Longer is OK.
- 6
Meanwhile prepare two trays with baking paper and cut two extra pieces of baking paper and leave them on the bench. Get your cookie cutter ready and have a little extra flour handy.
- 7
Preheat oven to 180°C.
- 8
Cut the chilled dough in half and return one half to the fridge.
- 9
Roll it out between the two sheets of baking paper to about a half centimetre thickness. Remove the top sheet of baking paper and cut your shapes. Remove to the lined trays.
- 10
Bake exactly 15 minutes. Leave cookies on the trays until completely cooled before removing and repeat with all remaining dough.
- 11
Make the royal icing as directed. When the cookies are cool, go for it! We suggest getting a great picture from Pinterest to copy as this will make it easier.
- 12
Store in an airtight container in the fridge for up to a week. You want them to be crisp when you eat them.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
