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Filled Halloween Cookies

Recipe

Filled Halloween biscuits

Name: Filled Halloween Cookies
Prep time: 40 min
Cook time: 12 min
Yield: 24 biscuits
Ingredients: 50 g Butter, at room temperature; 25 g Granulated sugar; 1 pinch Salt; 1 pinch Vanilla (seeds or ground); 15 g Whole egg (beaten); 70 g White flour; 6 g Cocoa powder; 40 g Wild berry jam (or jam of your choice); 50 g Butter, at room temperature; 25 g Granulated sugar; 1 pinch Salt; 1 pinch Vanilla (seeds or ground); 15 g Whole egg (beaten); 70 g White flour; 6 g Cocoa powder; 40 g Wild berry jam (or jam of your choice)

Shortcrust pastry in the silicone mold, with a fruity surprise, perfect for leftover dough

Quantity24 biscuitsActive timeapprox. 40 min.Total timeapprox. 2 hrs (incl. chilling)DifficultyEasy

with glutenwith eggwith milk

Hello foodies,

do you know the feeling? After baking biscuits, a piece of shortcrust pastry is left over, too little for a whole tray, too good to throw away. These little Halloween biscuits are made exactly for that! Press the dough into the silicone mold, add a dab of forest berry jam, put the lid on, and your spiders, skulls, gravestones and pumpkins with a fruity surprise inside are ready.

We'll show you the shortcrust pastry from scratch, light and with cocoa. And if you fold both doughs together a few times, you'll even get marbled biscuits. The best part: you don't have to roll anything out at all. Are you ready? Then off to the kitchen!

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Ingredients Step by step Recipe card Accessories Tips Frequently asked questions

Light, dark and marbled Halloween biscuits on a black plate

A cut Halloween biscuit with berry filling

Filled gravestone biscuits in front of a jar full of Halloween biscuits

Ingredients

Quantity:

Shortcrust pastry (light and dark)

50 gButter, at room temperature

25 gGranulated sugar

1 pinchSalt

1 pinchVanilla (seeds or ground)

15 gWhole egg (beaten)

70 gWhite flour

For the dark dough

6 gCocoa powder

Filling

40 gWild berry jam (or jam of your choice)

Step by step

If you're in a hurry: the compact recipe card further down sums everything up.

Shortcrust pastry

Beat butter, sugar and salt until fluffy

Cut the room-temperature butter into cubes. It should be soft enough that you can press a small dent into it with your finger quite easily. Only then will it take in air, and the dough will turn out nice and short.

Add the sugar, salt and vanilla and beat everything with the hand mixer for two to three minutes, until the mixture is pale and airy.

Add room-temperature butter to the Mixing bowl

Beat butter and sugar until fluffy with the hand mixer

Add the egg and flour

Pour the whisked egg in a thin stream while the mixer is running. If you tip it all in at once, the egg and butter separate, and we don't want that!

Then add the flour. Mix only until no dry flour is visible and the dough is even. The less you mix, the more tender the biscuits will be.

Pour the whisked egg into the butter mixture

Divide the dough, work in the cocoa and chill

Press the mixture together into a dough with your hands and divide it into two halves. Into one half, knead in the cocoa until the colour is even.

Flatten both doughs, wrap them in cling film and give them about an hour in the fridge. When cold, the dough is much easier to press cleanly into the mould.

Marbled? Here's how!

For marbled biscuits, take one piece each of light and dark dough, place them together, divide them again and lay them on top of each other once more. Repeat this until you like the pattern, but don't knead, otherwise everything turns brown.

Shaping and filling

Line the base and sides

Preheat the oven to 190 °C fan. Take a small piece of dough and press it into one cavity of the Halloween Silicone mold: first onto the base, then up the sides, so that a small hollow remains in the middle. We used the spider, the skull, the gravestone and the pumpkin, three of each, so twelve cavities per mold. The finer motifs are too small for a filling.

Scrape off the excess dough across the rim with the angled Spreading palette. You don't need to grease the mold: the butter in the dough ensures that the biscuits release very easily later.

Press dough into the cavities of the silicone mold

Scrape off excess dough with the angled Spreading palette

Add the filling

Fill the jam into a Dosing bottle and add a small dollop to each hollow. Not too much, otherwise it will push out the sides during baking.

Add the berry filling into the dough cavities with the Dosing bottle

Seal with dough

Flatten a small piece of dough in the palm of your hand, place it as a lid over the filling and press it firmly around the edges so that the filling is fully enclosed. Smooth the surface.

Flatten a piece of dough in the palm of your hand

Baking

Bake and unmould

Place the mold on a Baking tray and bake the biscuits for 12 minutes at 190 °C fan. Let them cool well in the mold, as they are still soft when warm and break easily. Then carefully push them out of the mold from below.

With one mold you bake twelve biscuits at a time. For the second round, let the mold cool briefly and fill it again.

Halved tombstone biscuits reveal the berry filling

Compact · for printing

Filled Halloween Biscuits

Quantity24 biscuits

Active timeapprox. 40 min.

Total timeapprox. 2 hrs.

DifficultyEasy

Baking temperature190 °C fan

Baking time12 min.

Ingredients

Quantity: