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Chocolate ginger bat biscuits recipe

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Get creative with the kids, bake and decorate these fun and freaky chocolate ginger bat biscuits. See method

Serves 24
1 hr 30 mins to prepare and 12 mins to cook, 10 mins to cool
173 calories / serving

Ingredients

100g (31⁄2oz) butter, softened
100g (31⁄2oz) soft brown sugar
100g (31⁄2oz) golden syrup
1 large egg
350g (12oz) plain flour
2tsp ground ginger
1⁄2tsp cinnamon

To decorate

100g (3 1⁄2oz) dark chocolate
100g pack milk chocolate chips
50g (2oz) 70% dark chocolate, melted

Each serving contains

Energy
725kj
173kcal 9%
Fat
8g 11%
Saturates
5g 23%
Sugars
12g 14%
Salt
0.1g 1%

of the reference intake
Carbohydrate 24g Protein 2.6g Fibre 1.4g

Method

Cream together the butter and sugar until fluffy, then beat in the syrup and egg.

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Sift together the flour, ginger and cinnamon and fold into the butter mixture. Using clean hands, bring the mixture together to form a soft pliable dough. Wrap in clingfilm and chill for 1 hour.
Preheat the oven to gas 4, 180°C, fan 160°C. Roll out the dough on a lightly floured surface. Using a bat-shaped cutter, stamp out 24 bat shapes.
Lift onto a nonstick baking tray and cook for 12 minutes. Allow to cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely.
When cool, you are ready to decorate. Melt the dark chocolate in a bowl over a pan of gently simmering water, and then spread a thin, even layer of chocolate over the top side of each bat. Push 2 of the chocolate chips into each one as eyes and leave to harden.

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Spoon the 50g (2oz) of melted chocolate into a piping bag, snip the end off and pipe on lines for the bat’s wings and claws. Or use a tube of black writing icing, if preferred.

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