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Recipe Book – Halloween Shortbread Bats

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.

Recipe Book

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…

Halloween Shortbread Bats Baking

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

100g Butter

Caster Sugar for Dredging/Chocolate for dipping/Icing sugar for icing… seriously, you get the idea….

A Bowl

A Sieve

A Spoon

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!

Plain shortbread bats, and chocolate ones!

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!

Thank you for reading The Craft Room and Beyond
Halloween baking - super easy shortbread bats
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6 thoughts on “Recipe Book – Halloween Shortbread Bats

  1. I made an apple pie recently, and the recipe came from an equally as stained, torn and food-splattered cookbook that belongs to my mum. 😂

    Cooking can sometimes be fun, but not when I’m involved! Something always goes wrong, but it does end up being entertaining.

    I’ll need to buy some caster sugar to make these bats, as I have the other ingredients. I love how you clearly outlined the steps for this recipe.

    I don’t have a bat cookie cutter, but I do have a star one! I will have to try this recipe at some point as I love shortbread. Thank you for sharing. 😊

    1. Yay for battered and loved recipe books!
      I use the shortbread recipe for everything! It’s so easy, it’s stars at Christmas usually… I think there’s a post for that in one of the Christmas posts lol. I dipped them in chocolate too…
      Caster sugar works better in baking generally as it’s finer than “normal” granulated sugar.

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