I like Halloween.
Apparently it used to be widely celebrated here in Australia before the Depression and then fell out of favor. Well that's what I read in one of the local popular magazines......if it's in a magazine it must be true right?
Um right............Anyway Halloween Love it!
and if the local shops are anything to go by it's coming back into fashion here. Is that a bad thing, I'm not sure? For me the chance for the kids to dress up, interact with the neighbours and eat sweets.......as long as it's supervised and once a year I'm totally ok with that. We don't actually indulge in the tricks if there are no treats so hopefully it's not too great a burden on the neighbours.
Plus Halloween cookies are pretty cool.
These ones are Chocolate cookies made using a square ruffle edge cookie cutter from my d-line set - I picked mine up at Kitchnwear Plus. But you could use a round cutter if you don't have a square cutter or if your not really into square cookies.
Although I really couldn't imagine anyone not being into square cookies, so just if you don't have the cutter on hand I guess. A circle would pretty much work just as well.
and I also made some matching cookies in a floral pattern with a kinda cute striped flower.
Bird Silhouette Halloween cookies Ingredients and equipment
Square cookie cuter
Orange Ready Roll Fondant
Black Ready Roll Fondant (I used chocolate fondant colored black with some Americolor super black)
Small rolling pin
PME Robin (bird) butter small
Black Royal Icing in a piping bag with a small round tip (eg #2)
brush and water
Roll out some black fondant onto a workbench, you can dust it lightly with a bit of cornflour (It's what I use) but if you find that it shows up white on your fondant you can grease the workbench lightly with some crisco or a spay of vegetable or rice bran oil, just a bit. Cut out the bird shapes and carnation shapes then roll out thin pieces of black fondant with your finger tips to make long ropes that you can shape into the branches.# Look at the cookie to see an example of how you can shape the branch and where to place it. You should be able to press the branches directly on the orange fondant without water but if you have used the oil they may not stick. If necessary use a very teensy small amount of water, the brush should nearly be dry otherwise the black will run.
Then pipe black dots of royal icing around the edge of the cookie to finish off.
#If you like you can use the black royal icing and pipe branches instead of using the rolled fondant.
Oh and I have noticed that over on Amazon you can peek into a PREVIEW of the first few pages on my book plus the index. Also the cover of the book is different if you pop into the preview and shows up a few different treats in the book.