3 Easy-To-Make Halloween Treats
It's half term! And better yet we have a holiday around the corner - Halloween! So get those pumpkins carved and string up those sticky false cobwebs, then put your aprons on and get baking with your little ones with these 3 simple recipes.
1. Toffee Apples
A traditional old school favourite! And only a few ingredients needed.
What you'll need:
10 dessert apples (washed and dried)
10 wooden sticks
For the toffee:
350 g soft brown sugar
100 g golden syrup
5 ml spoon of lemon juice
150 ml water
Remove the stalks from the apples and push a wooden stick into each one.
Put all the ingredients for the toffee into a heavy-based saucepan and heat gently until dissolved, stirring occasionally. Increase the heat and boil rapidly*, without stirring, until the toffee reaches a temperature of 145 °C on a sugar thermometer or turns golden brown**. Remove from the heat.
Carefully dip the apples into the toffee one at a time, making sure they are completely covered in the toffee, then plunge into a bowl of cold water. Stand on well-oiled grease-proof paper until set. Enjoy!
*Take care when creating this treat as the toffee gets very hot!
**To add an extra creepy element, you can add drops of red or black food colouring to the toffee once it turns golden brown, before dipping your apples in!
2. Pumpkin Pie
Fancy trying something a little different this Halloween? Why not have a go at changing the nation's favourite spooky decoration into a tasty treat!
What you'll need:
1 can of pumpkin puree (440 ml)
1 cup whole milk
1 cup brown sugar
2 large eggs, lightly beaten
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
½ tsp kosher salt
1 pack of ready made pastry
Sweetened whipped cream, for serving
Preheat the oven to 175 °C. Roll out your pastry large enough to fit your medium sized baking tin (9-10 inches)*. Bake crust at 175 °C degrees for 8-10 minutes. While crust is baking, mix all other ingredients (except the whipped cream) in a mixing bowl until smooth using a spoon, traditional blender, or hand mixer.
Remove crust from the oven and pour the mixture into the baked crust, making sure not to fill to the top, or else the filling will spill over whilst cooking. Bake pie at 175 °C for 30 – 35 minutes or until set in the middle (a knife comes out clean). If crust starts to brown before filling is set, cover with foil for remainder of baking.
Remove, cool and refrigerate for at least 6 hours. Top with whipped cream before serving and sprinkle with cinnamon if desired!
*Alternatively, you can use a small round cookie cutter and a 12 cup baking tray to create small individual pies!
3. Bat Cookies
What you'll need:
100g butter, softened and at room temperature
75g golden caster sugar
1 large egg yolk
1 tsp vanilla extract
150g plain flour
40g cocoa powder
Halloween shaped cookie cutters (available from your local supermarket!)
Black, chocolate and caramel icing pens or food colouring (your choice of colours!)
White ready-to-roll icing
Preheat the oven to 180°C. Line 2 baking sheets with non-stick baking paper.
Measure the butter and sugar into a processor. Whisk until softened. Add the vanilla and egg yolk and whisk. Add flour and cocoa powder and whisk until a dough is formed. Lightly knead on a work surface. Roll out the dough, then stamp out 20 bat cookies using a bat-shaped cutter. Place on the baking sheets. Chill for 30 minutes.
Bake for 10 to 12 minutes until firm and slightly puffy to look at. Remove from the oven and cool on a wire rack.
Create black icing sugar (or your desired colour!). Spread the icing sugar over each cookie using a knife. Once set, decorate the wings with squiggles of chocolate and caramel icing. Add small balls of coloured icing for the eyes.