Chocolate ginger bat biscuits recipe
Get creative with the kids, bake and decorate these fun and freaky chocolate ginger bat biscuits.
See method- Serves 24
- 1 hour 30 mins to prepare and 12 mins to cook and 10 mins to cool
- 173 calories / serving
Ingredients
- 100g (31⁄2oz) butter, softened
- 100g (31⁄2oz) soft brown sugar
- 100g (31⁄2oz) golden syrup
- 1 large egg
- 350g (12oz) plain flour
- 2tsp ground ginger
- 1⁄2tsp cinnamon
To decorate
- 100g (3 1⁄2oz) dark chocolate
- 100g pack milk chocolate chips
- 50g (2oz) 70% dark chocolate, melted
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Shop ingredientsEach serving contains
- Energy
- 725kJ 173.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 24.0gProtein 2.6gFibre 1.4g
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Method
- Cream together the butter and sugar until fluffy, then beat in the syrup and egg.
- Sift together the flour, ginger and cinnamon and fold into the butter mixture. Using clean hands, bring the mixture together to form a soft pliable dough. Wrap in clingfilm and chill for 1 hour.
- Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly floured surface. Using a bat-shaped cutter, stamp out 24 bat shapes.
- Lift onto a nonstick baking tray and cook for 12 minutes. Allow to cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely.
- When cool, you are ready to decorate. Melt the dark chocolate in a bowl over a pan of gently simmering water, and then spread a thin, even layer of chocolate over the top side of each bat. Push 2 of the chocolate chips into each one as eyes and leave to harden.
- Spoon the 50g (2oz) of melted chocolate into a piping bag, snip the end off and pipe on lines for the bat’s wings and claws. Or use a tube of black writing icing, if preferred.
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