Cocoa skeleton biscuits with royal icing
Cocoa and coffee shortbread decorated with white icing bones.
Active time40 min
Cooking12 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 225 g unsalted butter
- 2 pasteurised egg whites
- 1 egg
- 50 g unsweetened cocoa
- 1 tsp decaffeinated instant coffee
- 3 ml vanilla extract
- 325 g plain flour
- 2 g fine salt
- 225 g caster sugar
- 400 g icing sugar
Preparation
Beat the softened butter with the caster sugar. Add the egg, vanilla and salt. Mix in the flour, coffee and cocoa until smooth. Flatten, cover and chill for at least 60 minutes.
225 g unsalted butter1 egg50 g unsweetened cocoa1 tsp decaffeinated instant coffee3 ml vanilla extract325 g plain flour2 g fine salt225 g caster sugar- bowl
- mixer
- lid
Heat the oven to 180 °C. Roll the dough between baking paper to five millimetres thick. Cut person shapes and reroll the offcuts. Place on lined trays. Bake for 12 minutes until the edges darken slightly. Cool completely.
- oven
- rolling pin
- baking paper
- cutter
- trays
- rack
Sift the icing sugar. Beat the pasteurised whites, gradually adding the icing sugar, until thick and smooth. Transfer to a fine piping bag and pipe bones on the cold biscuits. Leave until firm.
2 pasteurised egg whites400 g icing sugar- sieve
- bowl
- mixer
- piping bag
Allergens
- Eggs
- Gluten
- Milk
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