My Rocky Horror Picture Show Cookies – Halloween Bakes. It’s almost like a match made in heaven or well perhaps somewhere else. As a family, we love Halloween and the decorations, and pumpkin carving and the silly food. And as a family we love baking, the girls are very creative, and love decorating cupcakes and cookies. So now we have an informal tradition of Halloween bakes, and every Halloween we have to beat last year’s Spooktacular creation.
So my Rocky Horror Picture Show Cookies just popped in my head. However, I’m not sure that I can explain to them the Rocky Horror Picture Show. I have a few years yet, but I have seen the live show enough times to be able to still Time Warp. This year we will still be watching Casper the Friendly Ghost, but we loved making these great cookies.
My Rocky Horror Picture Show Cookies or Biscuits?
Cookies are usually made with flour, sugar, and butter. You can add raisins, sultanas, oats, nuts, and chocolate. In most of the world, they are crunchy and called biscuits and can be dipped in chocolate or sandwiched together with jam or another filling. Usually, cookies in the United Kingdom have chewier centers in America they can be crisp or chewie. Cookies were introduced into America by Dutch traders in the sixteen hundreds and there is a school of thought that the name cookie is derived from the Dutch ‘koekje’ or little cake.
Cookies and biscuits differ from cakes and breads because they are made with a firmer dough. Cakes are made with a more liquid-based dough or batter made with more egg or milk which allow the bubbles to expand more and a lighter finish. These Halloween cookies are sandwiched together with simple whipped vanilla buttercream and I use soft mini marshmallows for the teeth.
My Rocky Horror Horror Picture Show Cookies
- Baking trays
- Silicon baking mats
For the cookies
- 225 gr Self-raising Flour
- 150 gr Golden Caster Sugar
- 50 gr Salted Jersey Butter softened
- 2 teaspoons quality Vanilla extract
- 1 large free-range Egg beaten
- A few drops Red Food Colouring
- 100 gr Buttercream
- 60 gr Mini Marshmallows
- Cream the butter and sugar together in a large bowl. Add the beaten egg, food colouring, and the vanilla extract and stir in. Sift the self-raising flour into the bowl and mix together thoroughly.
- Spread onto some cling film and wrap tightly into a cylinder, inside a sheet of silver foil. Chill for at least two hours in the refrigerator.
- Preheat your oven to 375 F / 190 C / Gas Mark 5 and line two baking sheets with non-stick baking paper or silicon baking mats. Unwrap the cookie mix and slice into rounds into half a centimetre or the thickness of a pound coin. Space out on to the trays and place into the oven.
- Bake for around eight minutes, until they are firm on the edges and just slightly soft in the very centre if you press them. If you prefer a slightly firmer cookie leave in the oven for a couple of extra minutes.
- Remove from the oven and leave on the tray for a couple of minutes to set. Carefully cut in half and then lift onto a cooling rack. When cool sandwich two halves together with butter icing and fix in the marshmallow teeth.