Happy Halloween everyone! I LOVE Halloween, but it's just not quite as big in Denmark as it is back home in Canada. I miss the endless halloween tv specials and my parents'giant inflatable lawn pumpkin. I was really excited to try out some spooky holiday recipes, and once I stumbled upon these "blood spatter sugar cookies" by Annie's Eats on Pinterest, I knew I just had to test them out!.
Just look at those cookies! Simple, elegant and perfectly gruesome. Don't they just scream Dexter? Everyone's favourite blood splatter analyst/serial killer/lumberjack. Sure, these cookies look great on Pinterest, but can they be recreated?
First things first. Sugar cookies. These deceptively simple cookies can be kind of tricky with the amount of butter needed, but the following recipe works wonderfully for rolling, cutting shapes and won't get too puffy when baked.
Rolled Sugar Cookies
Cream together sugar and butter until smooth. Beat in vanilla and eggs. Sift flour, baking powder and salt together. Stir into dough and knead until smooth. Cover dough and chill for minimum one hour. This dough can be made in advance and chilled overnight.
When you roll out the dough, take small portions at a time and be patient. Flour your work surface well, roll out dough to approximately a 0.5 cm thick and cut out your shapes. Preheat your oven to 200°C/400°F (no fan assist) and bake 6-8 minutes. They should be cooked but pale.
Splattering the Cookies
After the cookies are baked and cooled, they're flooded with plain white royal icing and left to dry overnight.
Royal icing is a glaze made from pasteurized egg whites, icing sugar and lemon juice or flavouring like vanilla. It can be made as a paste that can be piped, or thinned to flood sugar cookies, which dries matte and hard. You can see a YouTube tutorial on how to flood sugar cookies below.
Save the leftover white icing after you're done flooding, and cover well. You'll use the leftover icing for "blood splatters". Thin the icing out with red food dye until it turns blood red. Tape up some paper or plastic to protect your work area and with a clean paintbrush or fork, fling the thinned red icing over your cookies until they're bloody enough for your liking. My workspace looked like a murder scene!
The Finished Product
Here are my gory, Dexter-inspired cookies! They look and taste wonderful. I made plain circle cookies, and bloody murder bunnies because I didn't have any halloween shapes on hand.
I love everything about these cookies, but if there's one thing I need to warn about it's about making the "blood". As you can see, my colour was a little bit too light. It didn't look completely like blood, and that's because I ran out of food colouring!! It takes a LOT of dye to make white icing blood red, and my portion of white was too large to start with. So start with a couple tablespoons of royal icing, thinned out. For best results, use a gel or powder colour. They're more concentrated in colour than the liquid stuff, so it's easier to control the runniness of your icing.
The most important thing is that you have fun with it!
If you like my PinterTest series and want to read more, then catch up on my previous posts here. Feel free to comment or send me a message with ideas for future PinterTests here, or you can find me on Facebook and Twitter as QuiteChefy.
Until next time, Stay Chefy!
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!