Ghost Cookies

Rating
Cook Time1 hr 15 mins
 3 tbsp butter
 ½ cup caster sugar (or sugar alternative)
 ¼ cup brown sugar
 1 egg
 1 tsp vanilla
 1 ½ tsp baking powder
 2 cups plain flour, sifted
 White icing and candy eyes, to decorate
1

Place butter and Mayver’s Extra Crunchy Peanut Butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add both sugars, egg and vanilla and pulse until well combined.

2

Stir in baking powder and flour. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan forced) and line three baking trays with baking paper.

3

Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out ghosts with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.

4

Bake for 10 minutes or until golden. Transfer to a cooling rack to cool.
Decorate with icing and candy eyes.

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Ingredients

 3 tbsp butter
 ½ cup caster sugar (or sugar alternative)
 ¼ cup brown sugar
 1 egg
 1 tsp vanilla
 1 ½ tsp baking powder
 2 cups plain flour, sifted
 White icing and candy eyes, to decorate

Directions

1

Place butter and Mayver’s Extra Crunchy Peanut Butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add both sugars, egg and vanilla and pulse until well combined.

2

Stir in baking powder and flour. Place in the fridge for 1 hour to rest.
Preheat the oven to 180C/160C (fan forced) and line three baking trays with baking paper.

3

Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out ghosts with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.

4

Bake for 10 minutes or until golden. Transfer to a cooling rack to cool.
Decorate with icing and candy eyes.

Ghost Cookies
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