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140g butter, softened
175g plain flour
50g icing sugar
finely grated zest 1 medium orange
For the filling
100g mascarpone
1 tsp icing sugar
25g plain chocolate (55% cocoa solids is fine), melted
For the glaze
50g icing sugar
about 1 tbsp orange juice

1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with
a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to
make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
2. Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles
with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.
3. Using a small sharp knife, cut out Halloween faces on 12 of the circles. Gather up the spare
biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the
top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a
roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15
minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.
4. Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice when
needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the
cooled melted chocolate.
5. Spread the filling over the cooled plain biscuits, then press the face ones on top do this just
before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint
brush or pastry brush. Eat the same day.
Spider web chocolate fudge muffins
50g dark chocolate (55% cocoa solids is fine)
85g butter
1 tbsp milk, water or coffee
200g self-raising flour
tsp bicarbonate of soda
85g light muscovado sugar
50g golden caster sugar
1 egg
142ml carton soured cream
For the topping
100g dark chocolate (as above)
100g white chocolate
1. Preheat the oven to fan 170C/ conventional 190C/gas 5 and line a muffin tin with 10 paper
muffin cases. Break the chocolate into a heatproof bowl, add the butter and liquid. Melt in
the microwave on Medium for 30-45 seconds (or set the bowl over a pan of gently simmering
water). Stir and leave the mixture to cool.
2. Mix the flour, bicarbonate of soda and both sugars in a bowl. Beat the egg in another bowl
and stir in the soured cream, then pour this on the flour mixture and add the cooled
chocolate. Stir just to combine dont overmix or it will get tough.
3. Spoon the mixture into the cases to about three quarters full. Bake for 20 minutes until well
risen. Loosen the edges with a round-bladed knife, let them sit in the tins for a few minutes,
then lift out and cool on a wire rack.
4. For the topping, make two piping bags out of greaseproof paper (or cut the ends off two
clean plastic bags). Break the dark and white chocolate into separate bowls and melt in the
microwave on Medium for 2 minutes (or over a pan as in step 1). Put 2 spoonfuls of dark
chocolate in one bag and the same of white chocolate in the other.
5. Working with one muffin at a time, spread with dark chocolate from the bowl, letting it run
down a bit, then pipe four concentric circles of white chocolate on top. Using a small skewer,
drag through the circles at regular intervals, from the centre to the edge, to create a cobweb
effect. Repeat with four more muffins. On the remaining five, spread over the white
chocolate and decorate with the dark. Best eaten the day theyre made even better while
the chocolates soft.

Spooky spider cakes
200g butter, at room temperature
200g golden caster sugar
200g self-raising flour
4 eggs
tsp baking powder
1 tsp vanilla extract
6 tbsp chocolate chips or chopped chocolate
To decorate
2 packs liquorice Catherine wheels
12 tbsp Nutella or other chocolate spread
liquorice allsorts (the black ones with the white centre)
tube black writing icing
1 length red bootlace
1. Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown
ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl,
taking care not to get any shell into it, then tip on top of the butter mixture.
2. Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk
until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture
evenly into the cases and bake for 20-25 mins until golden a cocktail stick pushed into the
middle of one of the cakes should come out clean. Cool on a wire rack.
3. To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to
make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp
knife so they push in really securely.
4. Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a
round spiders body. Now cut the Allsorts to make eyes and the red bootlaces to make
mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for
up to 2 days in a cool place.


Ingredients: I ngredientes:
1 cup salted butter, softened 225 gramos de mantequilla salada, reblandecida.
1 cup powdered sugar 110 gramos de azcar glas.
1 large egg Un huevo grande.
1 teaspoon almond extract Una cucharadita de extracto de almendra.
2 2/3 cups all-purpose flour 300 gramos de harina normal.
1 teaspooon salt Una cucharadita de sal.
3/4 cup whole blanched almonds 150 gramos de almendras enteras peladas.
1. In a large bowl, beat together butter, sugar, egg, and almond extract. En un cuenco grande,
batir junta la mantequilla, el azcar, el huevo y el extracto de almendra.
2. Whisk together flour and salt in a medium bowl. Add to wet mixture and beat just until
moistened. Cover and refrigerate for 30 minutes. Batir junta la harina y la sal en un bol
mediano. Aadir a la mezcla lquida y batir justo hasta que se humedezca. Cubrir y refrigerar
durante 30 minutos.
3. Preheat oven to 325F. Put 2 baking sheets with parchment paper (or lightly grease them.).
Precalentar el horno hasta 325F (160C). Pon 2 bandejas de horno con papel de horno (o
engrsalas ligeramente).
4. Working with one quarter of the dough at a time and keeping the remainder refrigerated,
roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into
1 end for nail. Squeeze in center to create "knuckle" shape. Using a small knife, make slashes
in several places to complete the look of the knuckle. Trabaja con un cuarto de la masa cada
vez y ten el resto refrigerado, hacer rodar un trozo de masa en forma de dedo para cada
galleta. Presiona una almendra firmemente en un final para la ua. Apriete en el centro para
crear la forma del nudillo. Usando un cuchillo pequeo, haz barras en varios lugares para
completar el look del nudillo.
5. Place on prepared baking sheets and bake for 20 to 25 minutes, or until pale golden. Let
cool for 3 minutes. Ponlas en las bandejas de horno preparadas y hornea durante 20 a 25
minutos, o hasta que estn un poco doradas. Djalas enfriar durante 3 minutos.
6. Remove from baking sheets and let cool on racks. Qutalas de las bandejas de horno y
djalas enfriar en rejillas.

I ngredientes
6 cups of flour 660 gramos de
4 tsp of baking powder 4
cucharaditas de levadura.
1 tsp of salt Una cucharadita de
2 cup of salted butter 450 gramos
de mantequilla salada.
1-1/2 cup of sugar 340 gramos de
2 eggs 2 huevos.
4 tbsp of milk 2 cucharadas de
1/2 tsp of almond extract Media
cucharadita de extracto de almendra.
I nstrucciones
1. Combine flour, backing powder and salt and set aside Combinar la
harina, la levadura y la sal y dejar a un lado.
2. Cream sugar and butter, then add eggs and extract Combinar el
azcar y la mantequilla, entonces aadir los huevos y el extracto.
3. Slowly add the flour mixture and beat until combined Aadir poco a
poco la mezcla de harina y batir hasta que se mezclen.
4. Roll out and make shapes Amasar y hacer las formas.
5. Bake in preheated oven at 350 F for 10-12 mins Hornear en un
horno precalentado a 175 C durante 10-12 minutos.
6. Decorate Decorar.