These fun and easy swamp monster shortbread cookies make a great Halloween treat the whole family will love! Perfect for Halloween party food or treats!
Course: Dessert, Party Food
Cuisine: British, Halloween
Author: Grace Hall
For the shortbread cookies:
green gel food colouring
6small bags Haribo trick or treat sweets
handful edible candy eyeballs
Preheat oven to 160°C (Gas mark 2/325°F). Line 2 baking trays with baking paper.
Place the butter and sugar in a large mixing bowl, then whisk together until pale and fluffy.
Sieve in the flour, then add the vanilla extract. Whisk again until the mixture comes together in a dough.
Roll the dough out on a lightly floured surface to around 1cm thick. Cut circles from the dough (I used the fluted side of my cookie cutter), then carefully transfer them to the baking trays.
Bake for around 15 minutes until golden.
Once cooked, leave the shortbread rounds to cool on the baking trays for a few minutes then transfer to a cooling rack to finish cooling.
When the shortbread cookies are completely cool, make the icing:
Sieve the icing sugar into a bowl then add 25ml water. Stir well until the sugar has dissolved, then add gel food colouring and stir until the icing is completely green. Add a little more water if needed to get the correct consistency of icing - it should be runny enough to spread but not too drippy!
Drop a small spoonful of icing onto each shortbread cookie and spread to the edges with the back of the spoon. Don't worry if the icing drips down the side - this will just add to the swampy effect!
Working quickly, decorate the cookies with Haribo trick or treat sweets and edible candy eyeballs, pressing them gently into the top of the icing to hold them in place.
Once you've decorated all of the cookies, leave the icing to dry and set.
Once the icing has completely dried, you can store the cookies in an airtight container, layered with baking paper to separate them, until ready to serve.