If you're having a Halloween party, or just want to bake some terrifying treats in the kitchen, here are some recipes from Mumsnetters to inspire you.
- Preheat oven to 160OC. Lightly grease baking trays
- Combine the butter, sugar, egg, almond extract and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder and salt, continually beating
- Chill in the fridge for 20 to 30 minutes
- Scoop one heaped teaspoon of the mixture at a time onto a piece of greaseproof paper. Use the paper to roll the dough into a thin finger-shaped biscuit.
- Press one almond into one end of each biscuit to give the appearance of a long fingernail. Squeeze biscuit near the tip and again near the centre of each to give the impression of knuckles.
- Arrange the shaped biscuits on the baking trays. Bake in the preheated oven until the biscuits are slightly golden in colour, 20 to 25 minutes.
- Remove the almond from the end of each biscuit, squeeze a small amount of red icing into the cavity, replace the almond to cause the icing to ooze out around the tip of the biscuit.
- Sift the flour, baking powder, ginger and salt into a mixing bowl.
- Add in the butter and sugar and rub in until the butter is absorbed and the mixture has a sandy texture.
- Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes.
- Preheat the oven to 180C/Gas Mark 4.
- Roll out the dough to 3mm thickness. Cut out biscuits into gingerbread person shapes.
- Place the gingerbread biscuits on greased, non-stick baking sheets.
- Bake the biscuits for 10-12 minutes until golden brown.
- Remove the biscuits from the oven and allow to cool on the baking sheets.
- Decorate the biscuits using icing to draw on skeleton shapes.
Chocolate muffin spider cakes (recipe by kslatts)
- Preheat the oven to 200C/Gas Mark 6.
- Put the butter, sugar, egg and flour into a mixing bowl stir together until well mixed.
- Sift baking powder and cocoa powder into the bowl. Add the milk and mix together.
- Use a tbsp to divide mixture into muffin cases.
- Bake for around 20 to 25 minutes until springy on top.
- Make icing according to packet and add food colouring of your choice. Cover muffin with icing and while still wet place on 8 liquorice legs. For eyes cut small marshmallow pieces in half and add a drop of black food colouring for the pupils. Then sprinkle chocolate sugar strands on top.
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
- Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
- Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined.
- Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
- To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge.
- When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
Halloween fairy cakes (recipe by leovectorprime)
- Preheat oven to 180 C/350 F/Gas Mark 4.
- Place the margarine, caster sugar, flour, baking powder and eggs in a large bowl.
- Beat with an electric whisk until light and creamy.
- Spoon the mixture into paper cases and bake for 15-20 minutes until risen and golden. Cool on a wire rack.
- Put the icing sugar in a bowl, and add about 30ml (2 tbsp) water and mix to a smooth paste. When the cakes have cooled off, you can ice them.
- Decorate with sweets or icing, be as creative as you want. Piping spiderwebs out of chocolate to top the cakes is a great, and easy, way to finish.
Scrummy pumpkin fruit cake (recipe by loopylollipop)
- Heat oven to 150C.
- Boil pumpkin for 10 mins/until cooked.
- Drain pumpkin, then mash until smooth.
- Beat butter and sugar together until light and creamy.
- Add syrup, mix well.
- Add egg, mix well and then add in the mashed pumpkin.
- Add flour and raisins, fold in well with metal spoon.
- Spoon mixture into greased 20cm cake tin.
- Bake for 1 hour 20 mins or until skewer comes out clean.
Wriggly jelly worms (recipe by Iwishiwasmoreorganised)
(not technically baking but we couldn't resist including it)
- Put bendy straws in a thinnish tall glass so they are packed tightly - or hold them together with an elastic band.
- Pour pour in red or green jelly and a little extra gelatin for good measure.
- Leave to set
- Run straws under warm water. Voila! The jelly plops out and looks like worms
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Last updated: 3 months ago