Pumpkin Shaker Cookies
Pumpkin Spice Shaker Cookies, with isomalt windows with Halloween sprinkles inside that move when you shake.
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with paddle attachment
- Rolling Pin
- Pumpkin Cutters - 2 sizes. One big and one small or one big and one small circle cutter
- Flat baking trays
- Small saucepan
- Sugar Thermometer
- Whisk
Ingredients
- 180 grams butter room temp
- 180 grams caster sugar
- 1 whole egg
- 1-2 drops orange food colouring
- 240 grams plain flour
- 1 tbsp pumpkin spice
- 150 grams isomalt powder
- 100 grams icing sugar
- 1-2 tbsp water
- Halloween Sprinkles
Instructions
- In a large mixing bowl or stand mixer, add the room temperature, soft butter and sugar. Beat well for 2-3 minutes until pale and creamy.
- Add the egg and a few drops of orange food colouring. Beat well until incorporated.
- Add in the flour and spices and mix gently until no more flour lumps remain.
- Place the dough onto cling film or baking paper and wrap up well. Chill for at least 30 minutes.
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Once fully chilled, remove dough from the fridge and roll out on a lightly floured surface or on the baking paper you wrapped it in to about the same thickness as a coin.
- Using the large pumpkin cutter, cut out the shapes and gently transfer onto lined flat baking trays. Using the smaller pumpkin or circle cutter, cut out the centre or each shape.
- Bake for 10-12 minutes until fully baked. Allow to cool fully before moving.
- Once the cookies have cooled, place the isomalt into a small saucepan and melt per instructions on the packet.
- Arrange 2/3 of the cookies on a flat baking tray and carefully pour a little of the melted isomalt into the middle, leaving 1/3 of the cookies plain.
- Allow to set for at least 10 minutes before moving.
- Make the decoration icing by whisking together the icing sugar, water and a few drops of orange food colouring.
- Place the icing into a small piping bag. Pipe around the edge of one isomalt filled cookie. Press a plan cookie on top and press down to glue together. Fill the hole with a teaspoon of Halloween Sprinkles. Pipe around the edge of the plain cookie and press an isomalt cookie on top of this. Pres down to glue together.
- Repeat this with each cookie. Use the remaining icing to pipe designs on the top of the cookies and leave to set for at least 1 hour.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.