Tamara Jane's Halloween recipes - 28 October
Halloween whoopee pies
Witches hat cookies
Cheesy puff magic wands
Halloween Whoopee Pies
Time: 45 mins
1 1/2 cups plain flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
25 grams unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup icing sugar
Orange nonpareils or sanding sugar, for decoration
1. Preheat oven to 375. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
2. In a large bowl, using an electric mixer, beat half the butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
3. Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
4. Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining half of the butter until light and fluffy. Gradually add icing sugar, beating until smooth.
5. Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set. (To store cookies, keep in an airtight container at room temperature, up to 2 days.)
Witches Hat Cookies
Time 30 minutes plus baking and cooling time about 45
1 1/2 cups plain flour, plus more for work surface
1/4 cup unsweetened cocoa powder
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking soda
75 grams unsalted butter, softened
1/3 cup packed dark-brown sugar
1 large egg
1/4 cup molasses or golden syrup
12 chocolate sugar ice cream cones
250 grams milk chocolate chopped and melted
6 pieces of liquorice or other flat lolly
1. In a medium bowl, whisk together flour, cocoa powder, cloves, salt, and baking soda.
2. Place butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and molasses; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
3. Preheat oven to 325 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut dough into 12 circles using a 3 1/2-inch round cutter; space 1 inch apart on baking sheets lined with a nonstick baking mat or parchment paper. Refrigerate until firm, about 20 minutes.
4 .Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks.
5. Line a baking sheet with parchment. Using a small brush, paint a thick layer of melted chocolate around the rim of the cone. Hold 1 cookie, bottom side up, over the cone, centering it, and press to adhere to the cone. Turn upright and place on the prepared baking sheet. Repeat process with remaining cookies and cones. Chill for 10 minutes to set. Remove from refrigerator and paint entire surface of hats (cones and cookies) with chocolate. Chill until set, about 20 minutes, then tie candy belts around the base of each hat.
Cheesy puff magic wands
Makes 12 Time 15 minutes plus 10 mins baking
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg yolk, lightly beaten
2 tablespoons milk
120g Colby cheese, coarsely grated
60g Colby cheese, finely grated
1. Preheat oven to 220degC. Grease and line 2 baking trays with baking paper.
2. Cut an 8cm-wide strip from 1 pastry sheet. Repeat with another pastry sheet. Cover strips and uncut pastry sheet with plastic wrap and refrigerate.
3. Whisk egg yolk and milk together in a small bowl. Brush 1 cut pastry sheet with egg mixture. Top with coarsely-grated cheese. Cover with remaining cut pastry sheet. Press down firmly to join. Cut pastry into twelve 2cm-wide strips. Twist strips and place, 3cm apart, on prepared trays. Brush with egg mixture. Cover with plastic wrap and refrigerate.
4. Using a 5cm star cutter, cut 24 stars from reserved pastry. Brush 12 stars with egg mixture. Top with finely-grated cheese. Sandwich together with remaining 12 stars, pressing down firmly to join. Brush both sides of stars with egg mixture. Attach stars to alternating ends of pastry twists (see note).
5. Bake, uncovered, for 10 minutes or until golden and puffed. Serve.