Here’s a quick and easy recipe for chocolate, pumpkin-shaped biscuits!
A pumpkin cookie cutter
A piping bag
Makes around 18 biscuits
For the biscuits, I used:
1 large egg
200g unsalted butter
200g soft light brown sugar
3 tbsp of golden syrup
1 tsp vanilla essence
375g plain flour (plus extra for dusting)
1 tsp baking powder
60g cocoa powder
For the icing, I used:
200g icing sugar
Orange food gel
Dark chocolate and white chocolate icing pens
In a bowl, mix together the butter and sugar. Then add the egg, vanilla essence and the syrup. Next, using a sieve, add the dry ingredients: the flour, cocoa powder, and the baking powder. Work together until it forms a dough.
Shape the dough into a ball, wrap in clingfilm and refrigerate for around half an hour.
Whilst you are chilling the dough, you can preheat the oven to 170 degrees and line a few baking trays with baking paper.
On a floured surface, roll out your dough so it is around half a centimetre thick. Using your cutter, cut out the pumpkins and place them onto one of the lined baking trays leaving a couple of centimetres between each biscuit. Continue to do this until all the dough has been used.
Pop the biscuits in the oven for 15 minutes or until they’re golden. Allow the biscuits to cool completely.
In a bowl, mix a tablespoon of warm water into your icing sugar. Add a few drops of the orange food gel and stir together until it becomes thick but runny enough to stick to the surface of your biscuits.
Spoon the orange icing into a piping bag and starting with the outline, colour in the main body of each pumpkin.
Finally, I used dark chocolate icing pens to draw on the stalks and white chocolate icing pens to add little lines down the pumpkins!