Classic jam thumbprint cookies, spookified for Halloween!
Prepare: 15 minutes, plus chilling
Cook: 10 - 12 minutes
Makes: 14 - 18
200g self-raising flour 100g butter 100g caster sugar 1 egg, beaten 3 - 4 tbsp red jam white piping icing (or just mix together a little icing sugar and water to make a paste) edible eyes, to decorate
1 Using you fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar and then the egg, bringing it together to make a firm dough.
2 Roll into a wide cylinder, roughly 5cm in diameter. Wrap in baking paper and chill for 30 minutes or longer if preferred.
3 Heat the oven to 190C. Cut the roll into 1.5cm thick slices - it's quite nice if they're all slightly different sizes so no need to be too precise. Place on two nonstick baking sheets, leaving plenty of room for them to spread. Using your thumb or the end of a wooden spoon, make an indentation in each of the cookies. Add a scant teaspoon of jam into each well.
4 Bake for 10 - 12 minutes until golden then to leave to firm-up for a few minutes before before transferring to a wire rack rack to cool completely.
5 Once cool, attach the eyes with a little icing. Waaaaah!