White Chocolate Mummies
By OcadoLife
Published on 02 May 2022
These fun Halloween biscuits are a joy to bake – kids will love helping to cut out the shapes and drizzling on the white chocolate 'bandages'! This recipe by Georgina Hayden is gluten-free, too.Time and servings
40 minsTotal time
40 minsCooking time
Ingredients
- 40 g of pink sugar balls, or other flavours/colours
- 110 g of unsalted butter
- 100 g of caster sugar
- 1 large egg
- 1 tbsp of whole milk
- 1 tsp of vanilla extract
- 290 g of plain gluten-free flour, plus extra for dusting
- 0.5 tsp of xanthan gum(if not already in the flour)
- 0.5 tsp of baking powder(gluten-free, if required)
- 0.25 tsp of fine sea salt
- 200 g of white chocolate
- 1 pack of black food colour gel(we used Dr. Oetker Extra Strong Black Food Colouring Gel)
Method
Step 1
Place the butter and sugar in the bowl of a freestanding mixer and beat together with the paddle attachment until pale and creamy (or use an electric hand mixer). Beat in the egg, then add the milk, vanilla extract and pink sugar balls. Mix together well. Switch to a wooden spoon and, in a separate bowl, stir together the flour, xanthan gum, baking powder and sea salt, then stir that into the butter mixture, until just combined. Roll the dough into a ball, wrap and pop in the fridge to chill for at least 30 mins.Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Line 2 baking trays with baking paper. Lightly flour your work surface and roll out the dough, so it’s around 0.5cm thick. Cut out the biscuits using your cutter (a gingerbread man cutter or something similar is ideal) and transfer to the lined baking trays, placing the biscuits a few centimetres apart as they will spread slightly. Bake in the oven for 10-13 mins, depending on the size of your biscuits, until lightly golden around the edges. Leave to cool on the trays for 5 mins, then transfer to a rack to cool completely.Step 3
To decorate, melt the white chocolate in the microwave for around 1 min, stirring halfway through, until smooth. Either use a spoon to drizzle the chocolate back and forth over the biscuits to create a wrapped mummy effect, or leave it to cool a little until thickened and less runny, then place in a piping bag with a straight-edge nozzle, and pipe over thicker strips. For the eyes, pipe 2 dots with the chocolate, put a little pearl sugar on top of each, add 2 small black dots with the food gel, and leave to set. The biscuits will keep for 3-5 days in a sealed container