Halloween cookies made from shortcrust pastry scraps
Shortcrust pastry scraps pressed into the silicone mold, with a glossy chocolate coating
The silicone mold in which our filled Halloween cookies are made can do even more. This time the shortcrust pastry is pressed into the cavities without filling and baked. Afterwards the mold is used a second time: a thin layer of chocolate, the cookie pressed onto it, and once set, each motif wears a glossy coating.
The chocolate determines the colour. White couverture for skulls, orange cake icing for pumpkins, dark or milk couverture for spiders, and for the tombstones both combined, marbled.
For twelve cookies you need 95 g of shortcrust pastry, which is exactly the scraps left over after cutting out. If you have none, you'll find our shortcrust pastry for 24 cookies here. And the principle works with any silicone mold, not just at Halloween.
Ingredients
Shortcrust pastry (approx. 190 g, or dough scraps)
For the dark dough
Chocolate coating (approx. 48 g, 2 g per cookie)
Step by step
Shortcrust pastry (if no leftovers)
Whisk butter, sugar and salt until fluffy
Cut the room-temperature butter into cubes. It is ready when your finger presses a dent into it without resistance: only soft butter takes in air, and without air the dough turns crumbly instead of short. Beat it with sugar, salt and vanilla for two to three minutes, until the mixture is noticeably lighter.
Add egg and flour
Pour the beaten egg in a thin stream while the mixer is running, otherwise egg and butter will separate. Add the flour and mix only until no dry flour is visible.
Silicone mold for Halloween sweets, 18 pieces
White flour, 1 kg
Cocoa powder, 1 kg
Bourbon vanilla seeds, 5 g
Divide the dough, work in the cocoa and chill
Press the dough together briefly and divide it into two halves. Work the cocoa powder into one of them. Flatten both, wrap them in cling film and chill for one hour: cold dough can be pressed cleanly into the moulds.
Bake the cookies
Spread the dough into the mold
Preheat the oven to 190 °C convection heat. Press the dough into the cavities of the silicone mold until they are completely filled, and smooth it level with the angled spatula. For twelve cookies you need about 95 g of dough. Greasing is not necessary, the butter in the dough is enough.
Silicone mold for Halloween sweets, 18 pieces
Angled spatula medium with plastic handle
Bake and remove from the mold
Place the mold on a baking tray and bake the cookies for 12 minutes at 190 °C convection heat. Let them cool down completely in the mold, while still warm the shortcrust pastry is soft and breaks easily. Then push them out of the mold from below.
Chocolate coating
Wash and dry the mould
Wash the mould thoroughly and dry it carefully, including the grooves. A single drop of water will leave the chocolate spotty and dull at that spot.
Pipe in the chocolate
Fill the tempered couverture and the melted cake icing into piping bags and pipe about 2 g into each cavity, just enough for a thin layer. Any more will overflow the edge when you press the cookies in.
Our colour split: white for skulls, orange for pumpkins, dark for spiders. For marbled gravestones, pipe white and dark or milk couverture together into the same cavity.
Cake icing Orange, 250 g
Disposable piping bags 30 cm, 10 pieces
Lindt White couverture 0.5 kg
Lindt Dark couverture 0.5 kg
Press in the cookies
Place the baked cookies back into their cavities and press them gently into the chocolate. The chocolate will rise up at the edges and form a thin coat around the motif.
Let set and unmold
Let the chocolate set in the fridge for a few minutes. As soon as it pulls away from the edge, bend the mold apart and take out the cookies.
Halloween chocolate cookies
Ingredients
Shortcrust pastry (approx. 190 g, or dough scraps)
For the dark dough
Chocolate coating (approx. 48 g, 2 g per cookie)
Preparation
- Dough: Prepare the shortcrust pastry, halve it, add cocoa to one half, chill for 1 hr (or use 95 g of dough scraps for 12 cookies).
- Shaping: Press the dough into the moulds, level it flush with the angled spatula.
- Baking: 12 min. at 190 °C fan-assisted, let cool in the mould, then remove.
- Coating: Wash and dry the mould, approx. 2 g of chocolate per cavity, press the cookies in.
- Setting: Let set in the refrigerator, then remove from the mould.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
Ingredients
White flour, 1 kg
Cocoa powder, 1 kg
Bourbon vanilla seeds, 5 g
Cake icing orange, 250 g
Lindt couverture white 0.5 kg
Lindt couverture milk 0.5 kg
Lindt couverture dark 0.5 kg
Cake icing Violet, 250 g
Cake icing Snow White, 250 g
Cake icing Black, 250 g
Accessories
Silicone mold for Halloween sweets, 18 pieces
Angled spatula medium with plastic handle
Disposable piping bag 30 cm, 10 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100*
So gelingt es garantiert
Dough scraps keep for several weeks in the freezer when packed. If you have more than one mold's worth, it becomes our Halloween brittle chocolate.
The chocolate should only coat the biscuit. With more than about 2 g per cavity, a thick collar forms when pressed in, and the outline of the motif disappears.
Hearts for Valentine's Day, bunnies for Easter, stars for Christmas: any silicone mold works as long as the cavities are not too fine. You can adjust the colour of the chocolate to suit the occasion.
Frequently asked questions
Yes, for shine and a clean snap. Untempered couverture stays soft and turns grey. If you don't want to temper, use cake icing: it sets firm even without it.
Water and chocolate don't mix. Even a single drop leaves spots and makes the chocolate stick to the mold.
Pour white and dark or milk couverture together into the same cavity. When the biscuit is pressed in, the two flow into each other, and every piece turns out differently.
Print recipe
Choose what should appear on the printout.
Related products
Lindt Couverture White 0.5 kg
Lindt couverture milk 0.5 kg
Lindt Couverture Dark 0.5 kg
White flour, 1 kg
Cake glaze violet, 250 g
Cake glaze orange, 250 g
Cake icing snow white, 250 g
Cake glaze black, 250 g
Angle spatula medium with plastic handle
Cocoa powder, 1 kg
Bourbon vanilla seeds, 5 g
Disposable piping bag 30 cm, 10 pieces
Silicone mould for Halloween sweets, 18-piece
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