Witch and wizard hat cookies recipe for the weekend

Here at ACHICA Living we can’t resist a handmade cookie or two and these witch and wizard hats are great fun for Halloween. They’re from the beautiful book Super-cute Cookies by Chloe Coker (published by CICO). These lovely hats are fun to make with children for Halloween treats or as snacks for budding magicians. They work really well on gingerbread cookies and you can follow the recipe below…

You will need:

12 cookies made from a recipe (see below), using the witch and wizard hat templates (see below)

icing sugar, for dusting

9oz (250g) black and 2oz (50g) purple rolled fondant (sugarpaste)

1⁄4 recipe each orange and purple royal icing (see below)

Equipment

rolling pin

knife

2 piping bags with fine (1–2) tips (nozzles)

soft paintbrush

Method

Dust the worksurface with icing sugar, then roll out the black rolled fondant. Using the templates, cut out 6 witch hats and 6 wizard hats and attach them to the cookies. If the icing is too dry use edible glue available from cake decorating shops.

Roll out some purple rolled fondant to 1⁄8in (3mm) thick. Cut some thin strips and attach them around the bottom of each witch hat as a trim.

Using orange piping icing, pipe spiders and webs on the witch hats. To pipe a web, pipe diagonal lines for structure, then pipe between them with curved lines. To pipe a spider, pipe 4 short lines close together, then add a dot of icing for the body.

For the wizard hats, pipe orange stars and purple dots. To pipe a star, pipe the outline of a five-pointed star and then smooth it over with a damp paintbrush.

Photography by Martin Norris.

Gingerbread cookie dough recipe

Gingerbread is a great cookie dough because it makes the house smell wonderful and keeps really well, both baked and unbaked. It is also an easy recipe to personalize. This recipe makes a gently spiced cookie with a hint of citrus, but you can change the quantities of spices to suit your tastes and even add a pinch of ground pepper for some extra zing.

Ingredients

1 stick (125g) unsalted butter

½ cup (100g) dark soft brown sugar

2 tbsp water

2 tbsp light corn (golden) syrup

1 tbsp molasses (treacle)

2½ cups (250g) all-purpose (plain) flour

½ tsp baking soda (bicarbonate of soda)

1 cup (100g) self-rising (self-raising) flour

1 tbsp ground ginger

2 tsp ground cinnamon

2 tsp apple pie spice (mixed spice)

finely grated rind/zest of 1 orange or lemon (optional)

Method

1 Put the butter, sugar, water, syrup, and molasses in a heavy-based saucepan and melt over a low heat, stirring occasionally. Remove from the heat and leave to cool for a few minutes.

2 Meanwhile, sift the flours, baking soda, and all the spices together into a large bowl, and add the citrus rind.

3 Make a well in the middle of the dry ingredients and pour in the melted mixture. Gently stir in the flour, so that there are no lumps, until the mixture comes together to form a soft dough.

4 Put the dough in a sealable food bag and leave in the refrigerator for at least 1 hour.

5 Roll out the cookie dough and cut out the cookies. Place the cookies on a lined baking sheet and chill for 30 minutes. Meanwhile, preheat the oven to 400˚F/200˚C/ Gas 6 (convection/fan 350˚F/180˚C).

6 Bake for 8—12 minutes until the cookies are golden and smell baked.

Happy Halloween!

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Emma Morton Turner, Guest Editor

View all posts by Emma Morton Turner, Guest Editor