To begin, before I tell you how easy it is to make shortbread bats (or shortbread anything really…) a little background.
I’m not even going to lie, this recipe comes from a stained, torn, food-splattered cookbook that was my Dads, and is now mine! It’s called “Cooking is Fun” which still makes me raise my eyebrows and bitterly mutter something along the lines of “Suuuuuure it is”.
Produced by those helpful people at “Good Housekeeping” and stolen from a high school a long while ago, with someone else’s name in the front along with their form room! (Looking it up on Amazon, it’s from 1976) it’s an amazing book, full of useful traditional recipes in true “idiot proof” form.
I use this shortbread recipe all year round, because it’s simple, and delicious!
For Halloween, I make shortbread bats, using a cookie cutter I got in a kit years ago…
Makes approx 12-15 bats, if I use my bat cutter… Lots of stars, depending on size… a couple of rounds you can score to snap into triangles if you’re feeling traditional, etc etc
What you need:
150g Plain Flour
50g Caster Sugar
Caster Sugar for Dredging/Chocolate for dipping/Icing sugar for icing… seriously, you get the idea….
A Baking Pan (or 2 or however many you need to fit things on!)
Want to make some frosted cupcakes? Click here.
What to do:
Preheat oven to 150°c/300°f/gas mark 1-2
Sift the Flour and Sugar together in a bowl. (Is “Sift” a weird word? Sieve it? Still weird… anyway….)
Work the butter into the dry ingredients by squeezing gently with one hand, keeping it in one piece until it binds together, (if it’s a bit too dry, I literally wet my hand under a tap to add a little bit of moisture…)
Lightly flour a board, and roll out, if you’re making “rounds”, divide into two pieces, roll to approx 1cm thickness keeping a round shape. If you’re making “fingers” roll into a rectangular shape to approx 1cm thickness, if you’re cutting shapes (eg stars) roll to 1cm thickness and cut them out, but try not to work the dough too much if you’re re-rolling it out…
Put your dough – in whatever form you have so created – into a lined baking tray (say’s greased in the book, but I use greaseproof baking paper it’s up to you really)
Prick the surface of the dough with a fork or a cocktail stick, or something pointy… I score the bats to make wing creases, and eyes, you can also choose to add chocolate chips or fruit…
Place into the centre of the oven and bake for approx, 45 minutes for two rounds, or around 30 mins for shapes – it might be less for some ovens, and for smaller shaped shortbread so keep an eye on it! It’s done when the shortbread is firm and lightly browned
When cooked, sprinkle with a light dusting of caster sugar and place them onto a cooling rack (see why I use baking paper now!)
When cooled divide if necessary, decorate if you like, and eat!
These last a good few days if stored in an airtight container. If they last that long!
If you try this recipe I’d love to hear from you! So please leave a link, or share on social media!Follow me on social media