How To Make | Ghost Biscuit Bunting

40 mins

• Sift the flours together into a mixing bowl, add the sugar and mix well.
• Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
• When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and the egg.

Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed.

• Place the ball of dough on a sheet of parchment.
• To make your dough as even as possible you can use rolling guides; which you can buy from specialist shops. Or improvise by using a couple of wooden spoons, just like the image below.

Begin rolling by gently squashing down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly.
Gently roll the dough until it is 5mm thick all over. Transfer the whole sheet of rolled dough (still sandwiched between its sheets of parchment) to a baking tray and place in the fridge to chill for at least 20-30 minutes before cutting.
Now to cut out your ghost shape! You can draw your own ghost shape on some parchment paper or print out our special cutter guide here. You can then use this shape which will act as a guide as you cut out your dough.
Remember, if you’re planning on hanging up your biscuit bunting, you’ll need to cut out a small hole at the top of your ghost shaped biscuit dough before you bake it.
Bake in the oven for 15-25 minutes depending on the size of your biscuits at 170°C, or until golden brown.
Step 2: Decorating your biscuit bunting
Once your biscuits are out of the oven and have cooled completely it’s time to decorate! You will need to make a batch of white and black line icing to create the shape and detail, and white flood icing to create the main colour.

You can follow our Royal Icing and Flood blog for recipes and tips on how to prepare your icing.

Using your white line icing, follow the outline of your biscuit to ice your ghost shape. The outline line icing on your biscuits create 'walls' so your flood icing won't escape.
Let your line icing dry for around 10 minutes before you begin flooding your biscuits.
Next, take your white flood icing and fill your shape. Make sure not to squeeze too much on to your biscuit otherwise it will spill over the walls of your icing.
Top Tip
Dry your flood icing by putting it in the oven at ~50°C for 30 minutes

Once your flood icing is dry, take your black line icing and pipe three black circles to create the eyes and mouth on your ghosts.
Now you’ve decorated your biscuits you can thread them through some string or ribbon to create your bunting. We tied a loop around each biscuit after threading it through so they were nice and secure and didn’t slide along the string.
And there you have it! A terrific perfect party decoration and perfectly delicious Halloween treat. Remember to share your wicked creations with us on our Instagram @Biscuiteersltd using the #biscuiteersmagic !