Ghoulishly Good.
Scale up the scare factor with these spooktacular recipes.
CUT OUT AND KEEP ME
Dracula Bite Cookies Ingredients • 125g Unsalted Butter, softened • Pinch of Salt
SERVES 12 PEOPLE
PREP 20 MINS
COOK 10-12 MINS
To decorate • 200g Strawberry Jam • 12 Blanched Almonds, halved • 60g White Mini Marshmallows
• 200g Self Raising Flour • 75g Milk Chocolate Chips
• 125g Caster Sugar • 1 Medium Egg Yolk • 1 tsp Vanilla Extract
Self Raising Flour 60c per kg
Method Cream the butter and sugar together until smooth. Then beat in the egg yolk, vanilla and salt before sifting in the flour. Stir the chocolate chips into the smooth cookie dough and then divide into 12 balls. Divide the balls equally between the 2 lined baking trays and flatten to about 1cm thick. Bake in a pre-heated oven at 200°C/180°C Fan/ Gas Mark 6 for 10-12 minutes until golden. While still warm, cut the cookies in half. Once cooled, spread a layer of strawberry jam on each biscuit, place marshmallow ‘teeth’ around the edge of one half and place the remaining half on top. Add 2 blanched almond halves as fangs on each Dracula mouth and serve.
€1.19 2kg
Barn Eggs Mixed Weight 24.8c per egg
€1.49 6 pack
CUT OUT AND KEEP ME Spooky Toast
Toast • 6 Slices of
Toppings • Boiled Egg • Radishes • Olives • Sliced Peppers • Cucumber • Chocolate Chips
SERVES 6 PEOPLE
PREP 15 MINS
COOK 5 MINS
Wholemeal Bread
• 2 Avocados • 3 tbsp Peanut Butter • 1 Banana
Method Toast the bread. Remove flesh from both avocados, season and mash with a fork before spreading over 4 slices of toast. On top of the avocado, use the toppings to create spooky Halloween faces, like Dracula, Frankenstein, mummies or spiders. Spread the peanut butter on the remaining 2 slices of toast. Slice the banana in half, then in half lengthways and place on peanut butter toast as ghosts, using
Ballymore Crust Loaf Choose from 100% Wholemeal or White. €1.24 per kg
99 c 800g
Ripen at Home Avocado €1.99 2 pack 99.5c each
chocolate chips for eyes and a mouth. Serve immediately.
6
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