Halloween Vampire Cookies

Name: Halloween Vampire Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Fun To Do Cookies; Some (small pieces) cotton candy; 200g White chocolate; 2 drops Food coloring; 80g Low-gluten flour; 80g All-purpose flour; 110g Unsalted butter; 80g brown sugar; 50g Icing; 100g Baked Chocolate Beans; 1 piece egg; 1g baking soda; 1g salt

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

At the end of October every year, children abroad are particularly excited because their favorite Halloween is coming. Although Halloween is a Western holiday, for children in any country, as long as they can get together and play happily, temporarily forget about exams and homework, and can eat sweets and desserts without being blamed by their parents, what kind of holiday is it. It's not important.

Halloween in Chinese is actually Halloween, not All Saints' Day. It is also called All Saints' Day. It is a traditional Western festival on November 1st each year. Halloween originated from the Celtic Ghost Festival, and later gradually evolved into a lively and funny festival. Halloween is the most lively time, every household will put some horrible images of skulls and ghosts in the windows and yards to set off the festive atmosphere; and children will also dress up as little monsters, knocking from door to door to ask for candy, no Trick or treat the candy; some cities will also hold a grand Halloween parade, when all kinds of strange costumes "ghosts" rampant in the streets, very atmospheric.

Today, I will introduce you a kind of vampire cookie suitable for home-made and eaten on Halloween: first bake the biscuit base, and then assemble it with marshmallows and chocolate into a vampire look. It is scary and funny, sweet and delicious. Children like it very much. The method is not difficult, let's take a look next. "

Halloween Vampire Cookies

1. First prepare the various materials for making biscuit dough. Take the unsalted butter out of the refrigerator in advance, cut into small pieces and soften it at room temperature. Mix the flour, baking soda (or baking powder) and salt, sift and set aside.

2. Crush the brown sugar with the back of a knife and mix it with the icing sugar. Brown sugar is easy to agglomerate and cannot be melted by adding it directly to butter. It should be used in advance with a cooking machine or by hand crushing. Pour the butter into the egg beater, add the brown sugar and icing sugar mixture, and mix it first to avoid splashing when it is beaten, and then use an electric beater to beat at a medium speed until it is smooth.

3. Add the egg liquid in two batches, beat until fully absorbed, then sift into the powder mixture and mix well. Note that the eggs should be taken out of the refrigerator in advance and added after being placed at room temperature to avoid clumping of the butter. Pour in toasted chocolate beans and mix well. Be sure to add heat-resistant chocolate beans, otherwise ordinary chocolate beans will melt during baking.

4. Pack the batter in a fresh-keeping bag, press it flat, and put it in the refrigerator for half an hour or refrigerate for 1 hour. The surrounding temperature of the flat dough is more consistent with the center temperature, which can effectively shorten the refrigeration time. Preheat the oven and heat it up and down to 170 degrees for 10 minutes. At the same time, take out the frozen or refrigerated dough, divide it into small balls of about 50 grams each, knead it round and press it into a slightly thicker cake, and place it on the baking tray, leaving a suitable gap in the middle. The size of this biscuits is a bit bigger than the biscuits we usually eat, because it will be used to stick marshmallows in the back.

5. Put the baking tray in the preheated oven and bake at 170 degrees for about 18 minutes. When the surface is golden brown, take it out and let it cool on the drying net.

6. Next, prepare the ingredients for decoration. Heat the white chocolate on a low heat in the microwave for 30 seconds to melt into a liquid state, pour in a drop of red food coloring and mix thoroughly. Put the red chocolate into the cut-out piping bag and squeeze it on the side of the half of the arc of the biscuit base. Then put the marshmallows on top one by one, acting as teeth.

7. Do the same in the gaps of the biscuits, spread the chocolate, arrange the marshmallows, and squeeze an appropriate amount of chocolate on the surface. The stickiness of uncured chocolate is just a fixation. Cover the other half of the biscuit, use chocolate coins to shape it into a fang shape, place it in the right place, and the vampire marshmallow cookie is ready.

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Halloween Vampire Cookies

Ingredients

Halloween Vampire Cookies

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