BLUE LABEL MARIE BISCUIT WITCHES HATS

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BAKERS Blue Label® Marie biscuits make for some witchy fun this Halloween, with this easy-to-make recipes of trick-or-treat friendly witches hats!

 

Makes 12 witches hats.

ingredients

1 packets of Bakers Blue Label® Marie biscuits

12 ice cream cones

4 cups of icing sugar

1/2 teaspoon black power colourant

1/3 cup boiling water

A mix of your favourite little candies and sweets

2 metres of twine

instructions

  1. Mix together the icing sugar and black colourant.
  2. Gradually add the boiling water to the icing sugar, whisking all the time, until the consistency is runny enough to easily coat the biscuits.
  3. Fill each of the ice cream cones with your candy mixture, ready to be glued shut with the Bakers Blue Label® Marie biscuit base.
  4. Dip the Bakers Blue Label® Marie biscuits (top side down) into the icing sugar and gently push the iced biscuits onto the open side of the cone (this works best if you hold the cone right side up, so that the candies don’t fall out).
  5. Set the hats in the fridge for 30 minutes.
  6. Take the hats out of the fridge, and using a pastry brush or knife, gently paint the cones with the remaining black icing, and allow to set in the fridge again for 30 minutes.
  7. Take the hats out of the fridge and decorate them using the twine.
  8. You can make your witches hats even more creative by dusting them with edible glitter, or glueing other edible candies on using any leftover icing sugar.







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MUMMIFIED NUTTIKRUST HALLOWEEN TREATS

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BAKERS Nuttikrust® biscuits guarantee a ghoulishly good time this Halloween, adding a deliciously nutty and easy-t0-make twist to your Trick or Treats!

Makes 10 biscuit pops.

ingredients

20 Bakers Nuttikrust® biscuits

10 popsicle sticks / cake pop sticks

1/2 cup ready-made butter cream icing

1/4 cup tinned caramel

4 cups of white chocolate, melted

1 cup of icing sugar

2 tablespoons boiling water

instructions

  1. Lay the Bakers Nuttikrust® biscuits on a freezer safe tray / plate, top side down.
  2. Mix together the butter cream icing and tinned caramel.
  3. Dollop about a quarter to a half of a teaspoon full of caramel butter cream onto every second biscuit (so 10 in total) and gently spread using the back of the teaspoon.
  4. Place a popsicle stick in the centre of each alternate biscuit, on top of the caramel butter cream, and then top with the remaining biscuit pairs to make biscuit “sandwiches”.
  5. Place the biscuit pops into the freezer for 30 minutes and prepare the toppings by ensuring the chocolate is melted to a good runny consistency, and mixing together the icing sugar and boiling water to form an equally runny textured icing.
  6. Remove the biscuit pops from the freezer and dip each one into the melted white chocolate. Rest the dipped biscuit pops on a cooling rack and return to the freezer for another 15 minutes (or until set). Repeat this process one more time to give you a nice coating.
  7. Once your second coating has set, drizzle each biscuit pop with the remaining white chocolate, followed by the icing to create streaks across the surface of each biscuit pop and give them the appearance of being mummified. This is best done using a teaspoon for thicker strips and a fork for thinner strips.
  8. You can decorate the mummified biscuit pops further by giving them little slits for eyes, using coloured icing or sprinkles, or can make them look glamorous by adding some edible glitter.







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