Biscuits Archives - Jessie Bakes Cakes

Skeleton Oreos

October 15, 2021October 13, 2021by JessieLeave a Comment

*Jack Skellington is the lead character in the Halloween movie ‘The Nightmare Before Christmas’. If you haven’t watched this film before, then you are in for a treat. Grab a bowl of popcorn and prepare for a spooky song and dance.

Reasons to love these Skeleton Oreos

You only need 3 ingredients
They take less than 15 minutes to make
Perfect for getting little ones involved
Devilish to look at, delicious to eat!

What ingredients & equipment do I need to make Skeleton Oreos?

Pack of Oreos – I used the limited edition Halloween Spooky Oreos which I found in Sainsbury’s.
Icing sugar – you’ll mix the icing sugar with water to make a thick white icing.
Writing icing tube – it needs to be a dark colour so use either black icing or chocolate icing.
Spooky straws – I love how effective the black and white stripes look, but feel free to use a different colour or ever Halloween themed straws.

Read these top tips before you start

Tip No.1 – Make sure the icing is thick

Make sure the white icing is thick enough that it coats the top of the Oreos. If it’s too thin it will spread out and spill over the sides of the Oreo.

Tip No.2 – Leave the icing to set

This will take roughly 10-15 minutes and will stop the faces from leaking into the white icing.

Tip No.3 – Practice drawing the skeleton faces

Practice drawing the faces onto a piece of greaseproof paper before decorating the Oreos. They’re simple enough to re-create but it helps to practice one first and get used to the consistency of the icing.

Tip No.4 – Pushing in the straws

You’ll need to flatten the end of the straw with your fingertips to make it narrow enough to push into the Oreo. If the Skeleton Oreos break apart, you can use leftover icing to stick them back together.

Equipment & ingredients used for this recipe

Skeleton Oreos

These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a few minutes to make these delicious Halloween sweet treats.

Print Recipe

Prep Time 15 mins

Total Time 15 mins

Course Dessert

Cuisine Baking, Halloween

Servings 10

Ingredients

10 Oreos roughly 1 pack
50-80 g Icing sugar
1-2 tsp Cold water
Black icing writing pen
Straws

Instructions

Mix together the icing sugar and cold water to make a thick white icing. If the consistency is too runny, just add more icing sugar. If the consistency is too thick, add a drop more water.
Spoon the icing onto the Oreos to make a skeleton face. Leave the icing to dry and set completely (this will take about 10 minutes).
Now use the black icing writing pen to draw skeleton faces on top of the icing.
Cut the straws down the middle to make two short straws. Use your fingertips to flatten one end of the straws and gently push it into the Oreo filling.

Notes

Store your Skeleton Oreos in an airtight container, at room temperature, for up to 5 days.

Keyword Icing, Oreos

More Halloween recipes to love

Halloween Rice Krispie Treats

Spider Web Brownies

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Biscuits, Cookies

Valentine Shortbread

February 10, 2021February 23, 2021by JessieLeave a Comment

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!

Reasons to love these Valentine Shortbreads

Ease – You only need 5 simple ingredients to make this recipe. Prep, bake and enjoy within the hour!
Texture – crumbly and buttery shortbread with a coating of chocolate. These shortbreads really do melt in the mouth 🙂
Flavour – Creamy chocolate and buttery shortbread. It’s a match made in heaven!

You only need 5 ingredients!

You’ll only need a 5 simple ingredients to make these Valentine Shortbread:

Plain flour. Gives the shortbread structure.
Unsalted butter. Gives the shortbread a lovely buttery texture and flavour.
Caster sugar. Adds a little sweetness to the shortbread.
Chocolate. I dipped half the shortbread hearts in milk chocolate and the other half in white chocolate.
Sprinkles. Because who doesn’t love pink heart sprinkles!?

More biscuit recipes you’ll love

Valentine Shortbread

These heart-shaped Valentine Shortbread are dipped in white and milk chocolate, and decorated with pretty love sprinkles!

Print Recipe

Prep Time 10 mins

Cook Time 10 mins

Chill time 30 mins

Total Time 50 mins

Course Afternoon Treat

Cuisine Baking

Servings 10

Ingredients

150 g Plain flour
100 g Unsalted butter soft at room temperature
50 g Caster sugar
50 g Milk chocolate
50 g White chocolate
1 tablespoon Valentine's sprinkles

Instructions

Line a large flat baking tray with greaseproof paper.
Beat the butter and sugar together until smooth and fluffy.
Add the flour and use your hands to bring the mixture together into a shortbread dough.
Lightly flour a worktop and rolling pin. Tip the dough onto the worktop and roll it out to 0.5cm thick.
Use a heart-shaped cookie cutter to stamp out hearts and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 shortbreads.
Chill in the fridge for 30 minutes. Meanwhile preheat the oven to 180°C / 350°F / Gas mark 4.
Bake for 10-12 mins until pale golden brown. Leave to cool on the baking tray.
Melt the two chocolates in separate bowls in the microwave until smooth.
Dip half of the shortbread hearts in milk chocolate and the other half in white chocolate.
Decorate with sprinkles and enjoy!

Notes

Store your Valentine Shortbread in an airtight container, at room temperature, for up to 3 days.

Keyword Chocolate, Shortbread, Valentine’s

Biscuits, Cakes, Christmas

Christmas Morning Scones

November 18, 2020November 19, 2020by JessieLeave a Comment

Filled with cranberries, and flavoured with orange zest and almond extract, these easy-to-make scones capture the flavour and aroma of Christmas Morning. Serve them warm, straight from the oven, with clotted cream, champagne jam and a side of pressies!

How to make perfectly light and crumbly scones

Scones are so simple to make, but there are a few tips and tricks that will guarantee you light and crumbly scones every time.

Use cold butter. This is the secret to getting those lovely flaky layers. Use it straight from the fridge, and then rub it into the flour.
Don’t careful not to overwork the dough. Mix the ingredients together until the dough has just come together. The less you work the dough the more crumbly and light the scones will be.
Scones like to snuggle. Once you’ve stamped out your scones, place them on a baking tray right next to each other so they are just about touching. This will help them rise more evenly and higher.

More Christmas recipes you’ll love

Christmas Morning Scones (makes 8-10)

Ingredients

450g self-raising flour
150g unsalted butter, cold from the fridge
80g caster sugar
Pinch of salt
2 medium eggs, cold from the fridge
Splash of milk
150g cranberries
Zest of 1 orange
1 teaspoon almond extract

Method

Preheat the oven to 200°C and line a large baking tray with greaseproof paper. ⠀
In a jug, whisk together the eggs, milk and almond extract. Set aside for now.
Chop the cold butter up into cubes and add to a large bowl along with the flour. Use your hands to rub the butter into the flour until it resembles fine breadcrumbs.
Now stir in the caster sugar, salt and orange zest.
Pour in half of the egg mixture and use your hands to work the mixture into a dough. The dough should come together and leave the bowl clean. If you find that the dough is too crumbly and isn’t coming together just pour a little bit more of the egg mixture in.⠀
Now add the cranberries and press them into the dough.
Lightly flour a surface. Use your hands to press out the dough until it’s about 1.5 inches thick.
Use a 2-3 inch cookie cutter to stamp out the scones. You will need to bring the leftover dough together again to get 8-10 in total.⠀
Place the scones on the baking tray right next to each other so that they are just touching. Brush the tops with the leftover egg mixture.⠀
Bake for 10-12 minutes until risen and golden brown. ⠀
Best served warm with clotted cream and jam!

Your Christmas Morning Scones will keep at room temperature, in an airtight container, for up to 2 days.

Biscuits, Cookies

Chocolate Dipped Raspberry Shortbread

September 29, 2020March 12, 2021by JessieLeave a Comment

Bring out your finest tea set, put the kettle on and enjoy these delicious milk and white chocolate dipped raspberry shortbread biscuits!

Dunking chocolate shortbreads in a tea cup — *Disclosure: Natural Canvas tea set gifted by Denby Pottery. All opinions expressed in this blog post are my own and I was in no way influenced by the company.*

Why you’ll love these shortbreads

Ease – only 6 simple ingredients are needed for this recipe. You can make, bake and enjoy within the hour.

Texture – crumbly and buttery, these shortbreads really do melt in the mouth.

Flavour – creamy chocolate, sweet shortbread and tangy raspberries. What’s there not to love!?

Chocolate Dipped Raspberry Shortbread — Natural Canvas tea set collection by Denby Pottery

How to make chocolate dipped shortbreads

Make the biscuit dough. Beat the butter and sugar together until creamy, then add the flour and use your hands bring the dough together.
Roll and shape. Use a lightly floured rolling pin to roll the shortbread dough out. Stamp out the shortbread rounds using a 6cm round cookie cutter.

Chill. Place on the baking tray in the fridge for 30 minutes to chill the shortbread biscuits. This will stop them from spreading out too much in the oven.
Bake. 10-12 minutes is all the shortbreads need. They’re ready when they’ve turned a pale golden brown colour and the bottom is firm.
Dip in chocolate. Once the shortbreads are cool, melt the white and milk chocolate in separate bowls. Dip the shortbreads in the melted chocolate, scraping off any access on the bottom, and carefully place back on the baking tray.

Decorate. Sprinkle the freeze dried raspberries on top. Cute colourful sprinkles or freeze dried strawberries would also look great!
Chill once more. Place the baking tray back in the fridge for 10 minutes to set the chocolate.

Chocolate Dipped Raspberry Shortbread recipe (makes 10-12)

Ingredients

150g plain flour
100g unsalted butter, at room temperature
50g white caster sugar
50g milk chocolate
50g white chocolate
Freeze dried raspberries

Method

Line a large baking tray with greaseproof paper.
Beat the butter and sugar together until light and smooth. Add the flour and use your hands to bring the mixture together into a dough.
Lightly dust a worktop and rolling pin with a little flour. Tip the dough onto the worktop and roll it out until it’s roughly 0.5cm thick.
Use a 6cm round cookie cutter to stamp out the biscuits and place them on the baking tray. You’ll need to bring the dough together and roll it out again to get 10-12 biscuits.
Sprinkle the biscuits with a little caster sugar and place in the fridge for 30 minutes to chill.
Meanwhile preheat the oven to 180°C / 160°C fan / 350°F.
Bake the biscuits for 10-12 minutes until pale golden brown. Leave to cool.
Melt the two chocolates in separate bowls in the microwave for 30-40 seconds until smooth.
Dip half of the biscuits in milk chocolate and the other half in white chocolate, placing them back on the baking tray. Sprinkle the freeze dried raspberries on top and place in the fridge for 10 minutes to help the chocolate set.
When you’re ready to serve the biscuits, arrange them on a pretty plate and enjoy with a lovely cup of tea!

Your chocolate dipped raspberry shortbreads will keep in an airtight container for up to 5 days.