Today’s post was randomly inspired by some left over green shortbread. It was originally meant to be part of last week’s Celebration Cake for Iona, however as is often the case when learning cake decoration skills as you go along what sounds good on paper and the image you have in your head often doesn’t work out as you imagined when attempting new techniques.
As a result I found myself left with 2 trays of green shortbread biscuits which I intend to bake once our house has had its alarm fitted and I have a constant supply of electricity. No one warned me when starting this blog quite how challenging juggling the demands of work, friends, family and house renovations would be. However here I am using a rare spare few minutes in my hectic life to put together a rather seasonal post. Even if it is difficult to concentrate with alarms going on and off in the background.
As my blog is still fairly new it is only fitting that my first recipe should actually be the bake that originally got me into baking back in 2013 when I joined a team to put together a range of seasonal bakes. This project inspired me to explore my baking skills and see how far baking could take me.
So here it is for all of you to share or try in your own kitchens:
Ingredients to make a full batch of pumpkins:
55g castor sugar
180g plain flour
250g pack orange roll out icing
Green writing pen
(if you wish to make a different design of biscuit just change you icing colour and gel pen to suit your design).
Method to make a full batch of pumpkins:
- Heat the oven to 190c/375f/gas 5
- Beat together the butter and sugar until smooth
- Stir in the flour to get smooth dough
- Roll into a ball, wrap in cling film and put in the fridge to chill for 30mins
- Roll out the dough on a lightly floured surface to about 1 cm thick and cut out shapes with a pumpkin cutter.
- Line a baking tray with parchment paper and place the shortbread on the tray, then place in the fridge to cool for a further 30mins.
- Bake for 15 – 20 mins until pale golden brown and place on a wire rack to cool
- Roll out the icing to 1/2 cm thick and cut out shapes with a pumpkin cutter.
- When cool stick the icing shapes onto the shortbread with the icing pen.
- Draw on pumpkin stalks with the icing pen and use the edge of the cutter for indentations.
If you wish to make eyes for any of your characters then roll tiny balls of the desired colour and squash them into the icing shape they should stick to the original icing.
If anyone is inspired to bake some Halloween characters fell free to comment below with your photos 😀