With Halloween creeping up, the iconic Australian brand Wiltshire has created some some ghoulishly great Halloween treats to get you ready for your bewitching plans so the fun-filled night doesn’t end with a bunch of hungry zombies!
Hit the kitchen and start creating these boo-tiful treats including ghost meringues and freakishly easy Mummy-bread Biscuits!
Prep Time: 30 mins (plus resting)
Cook Time: 15 mins
Serves: 14-18 biscuits
130g brown sugar 1/2 cup golden syrup 1 egg
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 Pinch salt
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.
Uncooked dough will keep for up to 2 days in the fridge if covered in cling wrap and stored in an airtight container. Baked and iced cookies can be kept in an airtight container for up to 5 days.
Prep Time: 30 mins Cook Time: 1 hr Serves: 16
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.
Meringues can be stores unfilled for 2-3 days in an airtight container. Sandwich meringues with the ganache filling just before serving.