Get ready for a ghoulishly good time because Halloween is back, and Wiltshire has cooked up some spooktacular recipes for you to whip up in your cauldron… Oops, we mean kitchen! So, grab your broomsticks and let’s get into the Halloween spirit with our fang-tastic treats: Ghost Meringues and Mummybread Biscuits.
But wait, there’s more! To make your Halloween cooking adventure even more enchanting, we’ve got some fantastic Wiltshire products that will make your kitchen magic even easier.
???? Check out these wickedly awesome products:
- Wiltshire Rose Gold Smart Stack Bakeware 7 Piece Set: It’s like having a golden ticket to baking heaven! This set will make your Halloween creations look spooktacular with its fabulous rose gold finish.
- Wiltshire Petite Petal 13 Piece Set: If you want to serve up your Halloween goodies in style, this set has got you covered. From cutlery to serving spoons, it’s perfect for throwing a Halloween bash that’ll impress all your fellow witches and warlocks.
- Easycook Blue Non-Stick Frypan 30cm: Don’t forget your trusty frying pan, even on Halloween night. This non-stick frypan is like magic for cooking up spooky stir-fries or frying up some eyeball eggs.
Now, let’s have a scream of a time in the kitchen! We’ll show you how to whip up these devilishly delicious Halloween treats, using our top-notch Wiltshire products. Whether you’re planning a spooky soirée or just a cozy night in with your little monsters, these recipes and kitchen tools will make your Halloween celebration a real scream.
Prep Time: 30 mins (plus resting)
Cook Time: 15 mins
Serves: 14-18 biscuits
130g brown sugar
1/2 cup golden syrup
1 tsp vanilla essence
Black gel food colour
2 1/2 cups plain flour
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp ground cardamom
1/2 tsp bicarb soda
1/4 tsp baking powder
Small candy eyeballs
2 1/2 cups pure icing sugar, sifted*
1 egg white
1/2 tsp lemon juice
- In a small saucepan, combine butter, sugar and golden syrup over a low heat and stir until butter has melted and sugar has dissolved. Pour into a large bowl and set aside to cool for 10 minutes.
- Add egg, vanilla essence and black food Colour Gel to the butter and stir to combine. Sift over the flour, spices, bicarb soda, baking powder and salt and mix until it forms a dough.
- Turn out onto a floured bench top and knead until smooth (adding a little extra flour if needed). Shape the dough into a disk, wrap in cling film, and refrigerate for at least an hour.
- Preheat oven to 160°C (fan forced). Line two baking trays with baking paper. Divide the dough in two and leave one half wrapped in cling film. Generously flour your bench top and roll the first batch of dough until 5mm thick. Cut cookies from the dough and place on prepared trays. Repeat with remaining dough.
- Bake for 12-14 minutes. Allow to cool on trays for 10 minutes to cool before transferring to a wire to cool completely.
- To make the royal icing, combine the egg white and lemon juice in a bowl and whisk with a fork to combine. Add the sifted icing sugar and mix until you have a very thick (but still pipeable) royal icing. Transfer to a piping back fitted with a small ruffle tip.
- To decorate, stick some candy eyeballs onto the biscuits and then pipe on the mummy bandages. Set aside to set completely.
Prep Time: 30 mins
Cook Time: 1 hr
100g egg whites
100g caster sugar
100g icing sugar
250g white chocolate, chopped
100g thickened cream
Green food colouring
Melted dark chocolate or black royal icing, for decorating
- Preheat oven to 100°C fan forced.
- Place egg whites in the bowl of a stand mix with the whisk attachment and whisk to stiff peaks.
- Mix the caster sugar and icing sugar together in a bowl and then with the mixer on medium speed, add the sugar 1 tablespoon at a time ensuring the mixture returned to stiff peaks after every addition. Continue until all the sugar is incorporated and then mix on high for another 3-5 minutes until the mixture isn’t grainy when a rubbed between your fingers. Transfer to a piping bag with a large round tip.
- Pipe 16 round short bases and 16 tall ghost shapes onto a large lined baking sheet. Bake for 1 hour until crisp then turn the oven off and leave the meringues in there for another hour.
- Cool completely then pipe faces on to the tall ghost meringues with a little melted dark chocolate (or black royal icing).
- While the meringues are cooking and cooling, make the ganache filling. Place the white chocolate in a large glass bowl and set aside. In a microwave safe bowl, heat the thickened cream in short 30 second bursts until the cream is bubbling at the edges and then pour onto the white chocolate. Allow the cream and chocolate mixture to sit for 2-3 minutes, then add green food colouring and mix until the white chocolate has melted and combined with the cream to form a ganache. Set aside the ganache at room temperature to cool and thicken.
- Transfer the ganache to a refrigerator until chilled, then whip in a stand mixer (or with a hand mixer) until the mixture is fluffy and lighter in colour.
- Pipe a round of ganache onto the base meringues and top with a tall ghost meringue. Serve.