How to Make Pumpkin Pinata Cookies
What’s better than a Halloween biscuit? A Halloween biscuit, filled with scrummy sprinkles or sweets! Instructions by Ruth Wildish.
How to Make Pumpkin Pinata Cookies
Skill Level: Beginner Time to Make: 1 hour
How to Make
1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper. 2. Cream the butter and sugar together in a bowl until combined. 3. Beat in the egg and vanilla extract, a little at a time, until well combined. 4. Stir in the flour until the mixture comes together as a dough. 5. Split the dough into thirds, turn out on the work surface and kneed orange gel colour in to two thirds and black gel food colour in to the remaining third (don’t worry if it doesn’t go black, just get it as dark as you can without it going sticky). 6. Roll the orange dough out to about 1 cm depth, using the pumpkin cutter cut out 18 or as many as you can get (you need an even number) out of the dough. 7. Place on a line baking tray and cook for about 10 minutes. Set aside to harden for 5 minutes, then cool on a wire rack. 8. Roll out the black dough to about 1 cm depth. Using the pumpkin cutter cut half the number of orange pumpkins, so if you have 18 orange pumpkins you need to cut out 9 black pumpkins. 9. Place on a baking sheet. Take the small round cutter and cut a double hole in the middle of the black pumpkins, remove the cut out carefully taking care not to stretch the pumpkin. Cook for about 10 minutes. Set aside to harden for 5 minutes, then cool on a wire rack.
For the icing
10. Mix up 250g of royal icing, divide into three bowls. Colour one bowl with black gel colouring and one with orange, leaving one white. 11. Pour into icing bags, do not cut the tips at this point. 12. Match up the bottoms (orange), middles (black)and tops (orange) of the cookies. 13. When you are ready to start icing, take the orange icing bag, snip the tip of the bag so it pipes a line about 3mm across. Line up the first pumpkin top and pipe a line around the edge then a big dollop in the middle. It’s slower but easier to do one cookie at a time here as the icing can start to set before you have piped the spider web, but if you are confident, do the whole lot at once! 14. Using the back of a wet teaspoon gently push the icing to the icing at the edge, give the cookie a few taps on the work top to knock out any air bubbles. 15. To stop the icing running out of the bag when you put it to one side, use a clothes peg to clip the end. 16. Take the black icing bag and snip the end, you are aiming for a fine black line when piped. Starting in the middle, pipe a spiral on the cookie. 17. Take a cocktail stick or pin and lightly drag the icing from the inner swirl of the black spiral to the edge to make a spider web. Don’t dig the pin in too deep or you will gouge up the cookie! 18. Continue icing the remaining tops, some in orange and some in white. Use the black icing on all to pipe the spiral and make the spider web. 19. Take the bottoms and middles, pipe a black line around the underside of the black cookies and stick on to the bottoms. 20. Fill each of the cookies with sprinkles, pipe a black icing line around the middle and stick on the top. 21. To make the spiders, roll the black fondant into to 2 cm strips. 22. . Place the strips on top of each other to make the spider legs. 23. Roll small balls to make the spiders body and stick on to the legs with edible glue or a small dab of water. 24. Gently place a spider on each cookie and leave to set. You can eat them pretty much straight away but they are best left overnight for the icing to completely set.