Monster bites recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to bake, plus cooling
  • 444 calories / serving
  • Freezable
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These monstrous munchies are sure to go down a treat at your Halloween party! This easy Halloween recipe involves turning spooky green scones into scary monsters with smoked ham, Edam cheese and pimento olives. Screamingly good fun guaranteed with our Halloween party ideas! 

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the flour, baking powder and 1/4 tsp salt in a bowl and rub in the butter. Stir in the chives.
  2. Add the green food colouring to the milk (the more you add, the greener your monsters will be!). Stir the milk into the flour mixture, mixing to form a soft dough. Lightly knead to combine, then tip out the dough onto a lightly foured surface and roll into a 1cm (1/2in) thick oblong, about 14cm x 20cm (6in x 8in). Using a round 6.5cm (2.5in) cutter, stamp out 6 rounds. Space them out on a baking tray. Bake for 10 minutes, or until risen and golden. Remove the scones from the oven and set aside on a wire rack to cool completely.
  3. Slice the cooled scones in half and butter both sides. Cut the edges of the halved cheese slices into jagged ‘V’ shapes to make monsters’ ‘teeth’. Arrange each ham slice between 2 cheese slices for the ‘tongues’. Position on the bottom of each scone. Sandwich with the matching tops.
  4. Using cocktail sticks (don't forget to remove the cocktail sticks before eating!), affix 2 olives to the top of each scone for the monsters’ ‘eyes’. Arrange on a serving platter.
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  • Ingredients

  • 350g (12oz) self-raising flour
  • 1 tsp baking powder
  • 75g (3oz) butter, plus extra for spreading
  • 2 tbsp chopped chives
  • green food colouring gel
  • 175ml (6fl oz) milk
  • 6 Edam slices, halved diagonally
  • 3 smoked ham slices, halved
  • 12 pimento stuffed olives
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  • Energy 1865kj 444kcal 22%
  • Fat 20.8g 30%
  • Saturates 11.7g 59%
  • Sugars 1.9g 2%
  • Salt 2.1g 34%

of the reference intake
Carbohydrate 51.7g Protein 15.6g Fibre 2.1g

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