Halloween 3 Ways
Trick or Treat? Scare your tastebuds in the best way with these three quick and easy Halloween inspired recipes. They are the perfect addition to any Halloween party and kids will love them. Stay spooky!
- 1 x 375 gram ready-rolled puff pastry sheet
- 12 tablespoons jam
- 1 egg, beaten
- 2 tablespoons demerara sugar
- Edible novelty eyes, to decorate
- Cut 2/3 of the dough into 6 rectangles (approximately 7cm wide and 12cm long) cut the remaining dough into strips of varying thicknesses.
- Lay out the dough rectangles on a large baking tray, lined with baking parchment.
- Add two heaped tablespoons of jam to each rectangle, and spread, leaving a 1cm border.
- Lay the dough strips over the rectangle in a messy lattice pattern, using a knife as you go to be able to use one strip 2-3 times.
- Press around the border with a fork, then egg wash the pastry and sprinkle with demerara sugar.
- Bake for 10-12 minutes and finish with novelty eyes in some of the slits.
- 1 large egg whites
- 50 grams caster sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 50 grams dark chocolate (70%)
- Green gel food colouring
- 12 fairy cakes
- Preheat the oven to 150*C. Bring a small pan of water (a few inches high) to the boil, and then turn down to a very bare simmer. Rub the inside of a large bowl, or the bowl of your stand mixer, with the lemon juice, using the cut side of the lemon. Add the egg white, sugar and salt. Place the bowl over the small pan of water, and stir constantly for 8-10 minutes until the mixture is warm to the touch and you can feel no grains of sugar. At this point, either whip on high speed on your stand mixer for 4-6 minutes until smooth, stiff and glossy or use electric hand beaters.
- Add the meringue to a piping bag.
- Line a baking trays with baking parchment, using a tiny bit of the meringue underneath each corner to hold the paper in place. Cut a tiny hole at the end of the piping bag and pipe small dots in varying sizes (the size of a lentil, pea, grape etc). Once you have piped around 40 circles, lay another piece of baking parchment on top of the piping and gently press down - this will help you get the perfect eye shape. Leave the baking parchment on top while you bake.
- Place tray in oven, and turn off the heat. After 30 minutes remove the eyes. Peel back the baking parchment and leave to cool.
- Melt the chocolate over a double boiler or in the microwave in 30 second bursts, stirring regularly. Pipe small chocolate dots in the centre of the eyes and set aside.
- Mix your green dye into buttercream and pipe onto 12 shop bought fairy cakes. And dot lots of eyes over each green monster.
- 12 shop bought cookies
- 100 grams white marshmallows
- Add the marshmallows to a microwaveable bowl. Microwave for 20 seconds at a time until the marshmallow has melted. Leave to cool slightly, for about 5 minutes- you want it to be slightly warm as this is when it is at its most sticky and stretchy.
- Using your fingers (the most fun way!) or a fork, drag the gooey marshmallow over the cookies in all directions until you have a spiderweb pattern.