Witches Hat & Broomsticks Cookies

Ingredients

• 75g (3oz) butter or margarine, softened
• 100g (4oz) dark brown sugar
• 1 tbsp treacle
• 1 medium size egg, beaten
• 225g (8oz) plain flour
• 1 tsp ground ginger
• 125g pack Dr. Oetker Ready to Roll Coloured Icing

To decorate

• Dr. Oetker Black, White and Orange Designer Icing

Method

1. Preheat the oven to 180ºC/ 350ºF/ Gas Mark 4. Line 2 large baking trays with greaseproof paper.
2. In a mixing bowl, beat together the butter, sugar and treacle until lighter in colour and creamy texture. Stir in the egg.
3. Sieve in the flour and ginger, then mix together to form a medium/firm dough; wrap and chill for 30 minutes.
4. Turn on to a lightly floured surface and knead gently until smooth. Roll to a thickness of 6mm (¼  inch). Make a 7cm (3 ½ inch) cardboard stencil of a pointy triangular witch hat shape and cut out 10 ‘hats’ from half the dough, re-rolling as necessary. Cut out 10 x 12cm (5 inch) long, thin  broom handle strips from the other half of the dough, re-rolling the dough as necessary. Use the dough trimmings to form the brush ends of the broomsticks, and gently press on to the broom handles using a little water. Score the broom ends to make bristles.
5. Carefully transfer to the baking trays and bake for about 15 minutes until firm and lightly golden, then set aside to cool on a wire rack.
6. Roll out the black Ready to Roll Coloured Icing thinly on a surface lightly dusted with icing sugar, and cut out witch hat shapes, slightly smaller than the biscuits. Secure on top of each biscuit using a little water. Pipe the hats and broomsticks with Designer Icing to decorate. Allow to set before serving.

Makes: 10 of each