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Chocolate Dipped Ghosts

Submitted by adriana on Sun, 25/10/2009 - 11:28
Another Gluten-free cooking for kids recipe

Here's a quick little recipe for making ghostly biscuits.  The recipe is in my book (page 179) but I am reprinting it here.  What I like about this recipe is that the biscuits are very easy to make and there is no rolling out and cutting.  You can pipe them into ghostly shapes and then let the children decorate them.  A fun and not too messy activity during half term.

Yield

24 biscuits

Preparation time

15 minutes plus baking and decorating time

Ingredients

3 eggs, separated
100g (4 oz) caster sugar, plus 1 tbs
1 tsp vanilla extract
pinch of salt
100g (4 oz) gluten free flour
dark or milk chocolate
white decorating icing in tubes

Directions

Preheat oven to 150 C or 300 F.  Line 2 baking sheets with greaseproof paper or silicone baking liners.  Prepare a piping bag or a clean (unused) medium sized plastic bag.

In a small bowl measure out the flour and set aside.

In a medium bowl combine the egg yolks and 100g (4 oz) of sugar and beat until pale and ribbony.  Add the vanilla and then fold in the flour. 

In another bowl beat the egg whites with the salt until soft peaks form.  Add the tablespoon of sugar and continue beating until the mixture is glossy (about another minute).

Now add a third of the egg white to the egg yolk mixture and fold through with a large metal spoon.  Add the remaining egg white in the same way.  Spoon the mixture into your piping bag or plastic bag.  If you are using a plastic bag, make a small cut in one of the corners and get ready to start piping straight away!  Pipe the mixture into oblong shapes, meaning slightly narrow at the top and a bit wider at the base.  Bake for 20 - 30 minutes until crisp.  Leave to cook a few minutes before transferring to a wire rack. 

When the biscuits are completely cooled, melt the chocolate ove a bain marie.  This means over a saucepan of hot water.  Do this very gently so that the chocolate doesn't overheat.  Dip the feet of the ghosts in the chocolate and leave them to set on a wire rack.  Then pipe in ghoulish eyes and a screaming mouth with coloured icing.  Serve alongside some Spooky Grape Jelly!

Notes