Halloween is a great time to get your children’s imagination going, and it should be a hands on operation rather than an open your purse operation!
It is pumpkin season, so keep your little ones busy by letting them attack the pumpkin. Keep the seeds to dry and roast in the oven. Or try making some of the following:
2 organic free range egg whites (keep yolk for next recipe)
110g fine caster sugar
melted chocolate to decorate
- Preheat the oven to 150°C
- Line a baking sheet with baking paper
- Use a metal or glass mixing bowl and make sure it is spotlessly clean, dry and free from grease.
- Break up the egg whites with the whisk and then add the sugar in one go. Whisk at full speed until the mixture forms stiff dry peaks and is not grainy when rubbed between finger and thumb.
- Put the meringue in a piping bag fitted with a large nozzle and pipe your ghosts.
- Bake for 45-60 minutes or until crisp, they should peel off the paper easily. Turn off the oven and allow to cool.
- Once cool remove from the oven and decorate.
Ghouls Finger Biscuits
200g plain flour
1 egg yolk
pinch of salt
- Put the flour, sugar, salt and butter in a bowl and rub together to get fine breadcrumbs, use the egg yolk to combine and knead lightly.
- Roll out into a long rectangle, finger size width, and then cut into fingers. Use a round tipped knife to make the finger nail and knuckle lines.
- Arrange on a non stick baking sheet or on a tray lined with greaseproof paper and chill in the fridge for a good 30 minutes.
- Preheat oven to 180°C then cook for 10-15 minutes until golden.
- Leave to cool then paint the nails with food colouring.
Text and photos by Alison Korter-Lacki, Halloween time 2013