Saturday, 31 October 2015

Ghost Shortbread for reverse trick or treating

This year's reverse trick or treat was again, all about the haunting. I'm not sure that ghosts drink tea, but we decided that our reverse trick or treat recipients might like a biscuit to go with their evening cuppa. With time in short supply as usual, I simplified my usual shortbread recipe to make these quicker-to-make and less brittle so they didn't break in the cellophane bags. Late year we did Ghost Meringues.

"This year Mummy, I want to be a vampire, but I'll wear my witches hat too" With trick or treating being a relatively new thing to New Zealand, we really like the reverse trend of taking treat to our neighbours, rather than expecting them to have sweets on hand for us. That said, our little blossom was very fortunate to receive more than enough candy from our kind neighbours.  

Ghost Shortbread

240g softened butter
120g icing sugar
350g plain flour
2 heaped tablespoons of cornflour
3 tablespoons white chocolate buttons
2 tablespoons dark chocolate buttons
Approximately 45 white Marshmallows - I got two 180g bags and used all the white ones plus about 10 pink

Preheat the oven to 165deg. C. on bake. Line a large baking tray with baking paper. 

Cream the softened butter and sugar until pale and fluffy. 
Fold in the sifted flour and cornflour, and press into a ball on a large piece of baking paper on the bench. 

Place another equally large sheet of baking paper over the dough and using a rolling pin, roll the short bread out until it is about 7mm thick. 
Remove the top sheet of paper and sprinkle the short bread with a little flour. Place the top sheet back onto the dough and flip the whole thing over. Remove the second sheet of baking paper. By flouring the dough, then flipping it over, the shortbread wont stick to the bottom sheet when its cut. 
Now use a small paring knife, cut out irregular ghost shaped biscuits. I made mine about 6 to 7 cm wide. Gather up the off-cuts, press them together and repeat the process until all the dough is cut out. Use a spatula to transfer the biscuits to the lined baking tray. Bake for 15 to 20 minutes. 
The biscuits will remain soft until they cool. 
In separate bowls melt both lots of chocolate. I melted mine by giving it 10 second bursts in the microwave. Once the chocolate starts to melt, stir it with a spoon and the residual heat will finish the melting process. 
Spread a little white chocolate onto the bottom of each marshmallow and position them on the biscuits.  
Using the blunt end of a bamboo stick, dot little dark chocolate eyes onto each ghost.  

Once the chocolate was cooled and set, we packaged ours in cellophane bags and attached little Happy Halloween notes for our neighbours. This recipe makes about 45 biscuits depending on what size you cut the ghost bases. We had more than enough for our Little Miss to gift a box full to her riding school instructors.   

Happy Halloween and happy baking everyone xx

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