Booberry and White Shockolate Ghost Mallow Cookies

My decorations are up and it is beginning to feel a lot like the witching hour. Seriously, I do put Halloween decs up – I’m a big kid at heart if you hadn't guessed already. Not that I dress up myself, heck I’m not even usually in on Halloween as it’s Disneyboi’s birthday and we tend to go out for something to eat – which means I get to avoid the guysers (as we call them in Scotland) scrounging for sweets!

But I like to create and bake for all the seasons. And for this bake, I decided to make cookies – blueberry and white chocolate. Not very in keeping with the season, but put a ghostly mallow on top,call them Booberry and White Shockolate and you have something more inline with October 31^st!

Yield: 24 Cookies

For Marshmallows, follow the recipe guidelines for my GoldenSyrup Mallows recipe and pop the mix into a piping bag, rather than the cake pan. Line a cookie sheet with greaseproof paper, lightly wiped with some vegetable oil. Pipe little ghost shapes by swirling round and up. Finish with one last blob for the head. Dust liberally with the icing sugar/cornflour mix and leave overnight to set.

Cookie Ingredients:

Adapted from Sarah’s Cucina Bella

100 grams plain flour

50 grams porridge oats

½ teaspoon baking powder

Pinch of salt

110 grams unsalted butter, softened

110 grams granulated sugar

60 grams soft brown sugar

2 eggs

½ teaspoon vanilla extract

50 grams dried blueberries

150 grams white chocolate, chopped into chunks

50 grams of white candy melts (or white chocolate) melted.

Method:

Pre-heat the oven to 180^oC. Line a cookie sheet with greaseproof paper. In a large bowl, whisk together the flour, oats, baking powder and salt. Set the bowl aside.

Cream together the butter and sugars with an electric mixer until smooth and lighter in colour, about 2 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the mixture is smooth and very slightly thicker.

Add the dry ingredients and mix with a spoon until totally combined. Add the blueberries and white chocolate, making sure to mix them right through the cookie batter. Spoon dollops of batter onto the cookie sheet, so you get 24 equal amounts. Place in the oven for 10-12 minutes, or until they have turned golden brown. Remove from the oven and allow to cool.

With a black food colouring pen (or a toothpick dunked in black colouring) draw a ghost face on each mallow. Carefully remove from the greaseproof paper.

With the melted candy melts (or chocolate), spread some on top of each cookie, topping with a ghost mallow, pushing down slightly to make sure they stick. Allow them to set.

You now have your own Booberry and White Shockolate Ghost Mallow Cookies – a mouthful I know, but if anyone can think of a snappier name, please do let me know! The cookies are lovely on their own, the sharpness of the dried berries cuts through the sweetness of the chocolate. They are also a bit like tea cakes without the chocolate covering. Hmmm, teacakes, now there is an idea! Right off to experiment – oh yes, please enjoy!