Ghostie Biscuits - Go Spooktacularly Well with Kaphi

Here’s an easy, spooktacular recipe for ghostie biscuits, a treat with a spooky mug of The Blesséd Brew Kaphi.

Makes about 12 ghosties

Ingredients

• 115 g Fairtrade golden caster sugar

• 115 g softened butter

• 1 beaten large free-range egg

• 250 g plain flour

• 12 tsp (or good dollops) of morello cherry conserve

  
  

Method

1. Pre-heat your oven to 180°C / 160°C fan / gas mark 4.

2. Mix the 115 g sugar and 115 g butter in a bowl and beat until light and fluffy.

3. Add the beaten egg, then sift in the 250 g flour. Fold until well combined.

4. Lightly flour your work surface and work the biscuit dough into a ball.

5. Cover with beeswax food wrap, then pop into the fridge to rest for 40 minutes.

6. Bring the dough out of the fridge and leave to come up to room temperature slightly.

7. Roll the dough out into a disc, about 2 mm thick.

8. Using a heart-shaped cutter, cut 12 hearts out of the dough.

9. Cut each heart in half from top to bottom to create ghost shapes, and pull at the bottom so they look pointy. You should have 24 pieces.

10. Using the round end of a spoon or fork handle, make a small circle or grinning mouth and two small eyes out of half of the ghost-shaped biscuits.

11. Pop on a lined baking tray.

12. Bake for 8-10 minutes, until lightly golden.

13. Leave to cool.

14. Top the other half (the un-ghostie-face bits) with the morello cherry conserve (12 tsp).

15. Sandwich the cut-out ghosts on top.

16. Enjoy with a cup of The Blesséd Brew Kaphi!