Ghost piñata biscuits
Three shortbread layers hide popping candy under white decoration.
Active time1 h
Cooking24 min
Total2 h 30 minResting : 1 h
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Ingredients
- 200 g unsalted butter
- 1 egg
- 15 ml water
- ½ tsp vanilla extract
- 400 g plain flour
- 100 g white fondant icing
- 200 g caster sugar
- 100 g icing sugar
- 20 g popping candy
- 1 black icing pen
Preparation
Beat the softened butter and sugar. Add the egg and vanilla, then the flour. Bring together without overworking. Cover and chill for 30 minutes.
200 g unsalted butter1 egg½ tsp vanilla extract400 g plain flour200 g caster sugar- bowl
- mixer
- lid
Heat the oven to 200 °C. Roll the dough between baking paper to five millimetres thick. Cut ghosts and reroll the offcuts. Cut the centre out of one biscuit in every three. Arrange on two trays. Bake each tray for 12 minutes until set but pale. Cool.
- oven
- rolling pin
- baking paper
- cutter
- knife
- trays
- rack
Mix icing sugar and water. Use the icing to stick a hollow biscuit onto a whole one. Fill the cavity with popping candy. Attach another whole biscuit to close. Leave to set before decorating.
15 ml water100 g icing sugar20 g popping candy- bowl
- spoon
- tray
Roll the fondant thinly between baking paper. Cut ghosts with the same cutter. Attach to the biscuits with the remaining icing and draw eyes with the black pen.
100 g white fondant icing1 black icing pen- rolling pin
- baking paper
- cutter
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration