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learn to ice
Sugar Skulls (or 'calaveras de azucar' if you want to sound like a true Mexican) are associated with the Mexican festival called The Day of the Dead, celebrated traditionally in the first chilly days of November. They are distinctive for being lavishly decorated with swirly illustrated designs, pretty embellishments and vibrant colours.
* Preheat the oven to 170°C/ 350°F/ gas mark 4.
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Learn to ice Mexican sugar skull biscuits
15 October 2013
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5 minutes
We couldn't be more excited about the rather glamorous addition to our Halloween collection! We thought this little collection was too amazing to keep to ourselves so here's a recipe so you can learn how to make sugar skull biscuits!
These days Sugar Skull iconography is found throughout the year, all over the world, and has inspired everything from statement jewellery, catwalk make up, couture photo shoots and, you've guessed it- biscuits.
ingredients
- - 200g plain flour
- - 1/2 tbsp baking powder
- - 1/2 tsp ground ginger
- - 1/2 tsp cinnamon
- - 1/2 tsp mixed spice
- - 50g muscovado dark brown sugar
- - 100g salted butter, diced
- - 50g black treacle or molasses
serves:24
difficulty:medium
45 mins
* Sift the flour, baking powder and all the spices into a mixing bowl. Add the sugar and mix well.
* Add the butter. Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs.
* When all the butter is evenly mixed in, make a well in the centre and add the treacle and bring all together. You will know when it is all mixed in as it will have an even colour all over with not too many streaks of treacle.
* Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use or roll out immediately.
* Evenly space the trays in the oven and cook for 14-18 minutes, depending on your oven.