Kirstie Allsopp shows you have to make this spooky but scrumptious bourbon biscuit skeleton that the kids will love making – and eating!
- For the biscuit
- 150g butter
- 150g brown sugar
- 175g (6oz) condensed milk
- 1 egg
- 150g plain flour
- 115g (4oz) self raising flour
- 30g (1oz) cocoa powder
- For the filling
- 115g (4oz) icing sugar
- 85g (3oz) butter
- 11Ž2tbsp cocoa powder
- You will also need
- Biscuit cutters or card and scissors to make your own skeleton trace
- Ready made white icing (optional)
Preheat the oven to 180°C/350°F/Gas Mark 4. Line two baking sheets with parchment.
Beat the butter, sugar and condensed milk together until creamy. Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours and cocoa powder. Cover in cling film and refrigerate for 30 minutes.
Roll the dough out on a well-floured surface to the thickness of a pound coin. Cut shapes out – we made our own skeleton shape but you can make whatever shapes you like.
Transfer the biscuit shapes to the trays and bake for about 10 minutes, depending on size. Cool completely on a wire rack.
Beat the filling ingredients and use to sandwich the biscuits together. Ice the tops of the biscuits, if you like, with white icing.
Top tip for making Kirstie Allsopp’s skeleton biscuits
This recipe works great for any shape - why not try making them into letters or numbers for a birthday celebration?