With Halloween right around the corner, McKenzie’s Foods have created an array of spooky sweet Halloween recipes for you and your little one to create.
Preparation Time: 40 minutes
Cook Time: 10 minutes
125g unsalted butter, softened
½ cup brown sugar
½ cup golden syrup
1 egg yolk
2 ½ cups plain flour
1 tsp McKenzie’s Bi-Carb soda
2 tsp McKenzie’s Ground Ginger
1 tsp McKenzie’s Ground Cinnamon
½ tsp Ground Cloves
2 cups icing sugar
1 tsp lemon juice
1 egg white
Brown/Black, orange and yellow food colouring
- Pre-heat oven to 180°C. Line 2 oven trays with baking paper.
- Beat butter, sugar and golden syrup in a bowl with an electric mixer until pale and creamy.
- Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.
- Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Using a gingerbread biscuit cutter, cut out shapes and place on prepared trays.
- Bake for 10-12 minutes or until lightly golden. Remove from oven and cool.
- Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste.
- Divide the icing into 3 small bowls. Add 1 drop of food colouring to each bowl to make brown/black, orange and yellow icing.
- Using a piping bag fitted with a 1mm nozzle, pipe the eyes, teeth and buttons onto the gingerbread biscuit to simulate a vampire.
Preparation Time: 30 minutes
Cook Time: 30 minutes
185g unsalted butter (cut into cubes)
200g block of milk chocolate, broken into pieces
3 large eggs
275g caster sugar
85g plain flour
40g cocoa powder
1 tsp McKenzie’s Baking Powder
1/2 cup icing sugar
2 tbs cocoa powder
2-3 tbs boiling water
40g white chocolate
1 drop yellow gel food colouring
- Heat oven to 180°C/160°C fan forced. Meanwhile, grease a 20cm square tin with butter and line with 2 long strips of folded baking paper.
- Place the butter and chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, microwave at 30 second intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Break the eggs into a large bowl and add the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for 5-8 mins or until thick and creamy and doubled in size.
- Pour the cooled chocolate mixture over the egg mixture and gently fold together.
- Sieve the flour & cocoa into the wet ingredients. Fold the mixture gently with a spatula until just combined (do not over-mix)
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Place in the middle of the oven and bake for 30 minutes.
- In a small bowl, sift the icing sugar and cocoa together. Add boiling water and stir to a pouring consistency. Spread over the top of the cooled brownie.
- To decorate: scatter sprinkles, m&m’s and candy eyes over the chocolate icing. Melt the white chocolate in the microwave in 30 second bursts and mix well with a drop of food colouring. With a teaspoon, drizzle over the top of the brownie.