Shopping list
75g icing sugar
110g butter
150g flour, sifted, plus extra for dusting
25g cocoa powder, sifted
A piece of purple or lilac fondant icing
You also need
A witches hat cookie cutter
We are reading Little Witch Lilly's Winter Book to the mini-monsters, this afternoon. It is Saint Martin's Day today and we love that it is such a festive day! The turnip has already been hollowed out well in advance. We placed it, wrapped in a damp tea towel, in the vegetable drawer of the fridge. Today we will take it out and put a candle inside. We are eating early tonight to be ready in time for the parade. After the parade, we will drink lovely hot tea with the witch's hats!
How to bake witch hats
Sift the icing sugar into a bowl.
Add the butter to the bowl.
Sift in the flour and cocoa too.
Add it all to the foodprocessor.
Pulse the mixture roughly together.
Knead the dough briefly by hand.
Place the dough back in the clean bowl.
Cover it and place the bowl 30 minutes in the fridge.
Sprinkle flour over the baking mat, while you wait
Brush butter over the baking tray to grease it.
No need for baking paper, with some butter the biscuits do not stick to the tray
Knead the dough again briefly.
Roll it to 1cm and cut out hats
Place the biscuits on the tray and cover them.
Bake the biscuits in the middle of the oven, for 10-12 minutes .
Let them cool on the tray for 10 mins.
Move the bscuits to a wire rack to cool completely.
Cut strips of lilac icing while the biscuits are cooling.
Cut the strips to size, stick them on the hats and let them dry.
Wishing you a happy St Martin's Day!