How to Make Floral Skull Cookies
Go for a festival feel this Halloween and make some floral skull cookies with a colourful design for a more celebratory, and less scary, Halloween bake.
1. Bake and cool your cookies.
360g plain flour
250g unsalted butter, softened
110g white granulated sugar
½ teaspoons Vanilla Extract »
½ teaspoon Wilton Almond Extract »
1. Preheat oven to 190ºC.
2. In large bowl, beat butter and sugar until light and fluffy. Mix flour, vanilla extract and almond extract; add to butter mixture 125g at a time, mixing after each addition.
3. Roll out the dough to about 1cm thick on a floured surface and cut out using the Halloween cutters.
4. Chill in the fridge for 20 minutes.
5. Place on a baking sheet and cook for 15-20 mins or until turning pale golden-brown. Remove from the oven and allow to cool.
6. Knead the icing colours until pliable then roll out on a surface dusted with icing sugar until approx 0.5cm thick. Cut out the amount you’ll need to cover all biscuits in relevant colours and shapes using the cookie cutters.
7. Using the white royal icing, spread a thin layer over the top of the centre of the cookies then place a cut out of rolled icing on top. The royal icing will adhere the rolled icing to the biscuit. Repeat for all the biscuits and allow to dry.
8. Decorate the biscuits using relevant decorations – use the image below as a guide, or get creative making your own designs!
2. Make the royal icing according the instructions below. Divide into 4 batches, leaving one white and colouring the other three respectively in black, orange and violet. Cover with a damp tea towel to prevent crusting.
3 table spoons Wilton Meringue Powder
450g icing Sugar
6-7 tablespoons Water
Beat all ingredients in large bowl with electric mixer until icing forms peaks and loses its sheen: 7-10 mins for a stand mixer, 10-12 mins for a hand mixer.
5. Prepare 3 Wilton Disposable piping bags, each with a No.2 Tip.
6. Knead the icing until pliable then roll out on a surface dusted with icing sugar until approx 1/8 inch thick. Cut out an equal number of skulls (to match your cookies) using the skull cookie cutter.
7. Using the white royal icing, spread a thin layer over the top of the centre of the cookies then place a skull cut out of fondant on top. The royal icing will adhere the fondant to the cookie. Repeat for all the cookies and allow to dry.
8. Fill the three disposable piping bags with the three colours of royal icing. Alternating the three colours, create a design for each cookie to include eyes, a nose and mouth. Then pipe flowers, swirls and dots to give detail and interest to the cookie shape.
It looks really effective if the design are all slightly different to each other so let your creativity flower and create bespoke cookies!