Nothing says Halloween quite like a spot of baking! Well, maybe watching Tim Burton movies while dressed as a zombie and stuffing your face with chocolate, but still. Baking is probably the more wholesome option.
If you’re looking for a dead easy bake that you can make with your little monsters then I have just the thing. These pumpkin cookies have a lovely toffee and nutty taste, a nice soft texture, and are super fun to decorate.
The best part is that if you’re not the most artistically gifted like myself you can just claim that your efforts were meant to be scarily bad!
I’m not great at this whole waffling on before getting to the recipe schtick, so I’m just going to go ahead and share it. Enjoy!
- 175g FREEE by Doves Farm self raising white flour
- 100g dairy free spread
- 100g light brown soft sugar
- 1tbsp golden syrup
- Pecans, edible eyes and chocolate writing icing to decorate
1, Preheat the oven to 180C (fan) and grease two large baking sheets (big enough to cover each oven shelf).
2, Place the dairy free spread, sugar and golden syrup in a bowl and beat until combined.
3, Fold in the flour then use your fingers to work the dough until it’s all combined.
4, Divide the dough into 12 golf ball sized balls, place on the baking sheet then pinch to help create a pumpkin shape. Push in half a pecan into the top of each one.
5, Bake for 10-15 minutes or until golden brown then remove from the oven and set aside to cool.
6, Decorate using some of the icing to stick down the eyes, then get creative with your pumpkin faces!