P33: SPOOKY COOKIES
P33: TRIPLE CHOCOLATE COOKIES
P34: DARK CHOCOLATE BARK
P34: ORANGE & PISTACHIO COOKIES
P35: WHITE CHOCOLATE HALLOWEEN GHOSTS
P36: SHORTBREAD BISCUITS WITH CARAMEL FILLING
BAKE AND DECORATE WWW.FOODHEAVENMAG.COM
Spooky cookies
MAKES 6
1 x340g (12oz) jar of Extra Smooth or Extra Crunchy Skippy Peanut Butter, plus extra to decorate
250g (9oz) all-purpose flour
1tsp baking powder 1tsp bicarbonate of soda
¼tsp salt
170g (6oz) butter
150g (5½oz) granulated sugar
165g (6oz) firmly packed brown sugar
2 large free-range eggs
1tsp vanilla extract
To decorate
Melted chocolate Mini chocolate buttons or chunks
Pretzels Mini coated candy pieces Mini sugar pearls
1 Preheat the oven to 180°C/Gas Mark 4.
2 In small bowl, combine the flour, baking powder, bicarb and salt, mixing well.
In large bowl, beat together the peanut butter and margarine with an electric mixer until smooth. Beat in the granulated and brown sugars, then the eggs and vanilla until
