Get creative with the kids, bake and decorate these fun and freaky chocolate ginger bat biscuits.
Cream together the butter and sugar until fluffy, then beat in the syrup and egg.
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.
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.
For a downloadable bat biscuit printable template click here
See more Halloween recipes