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Ingredients

200g unsalted butter, softened
200g caster sugar
1 egg, lightly beaten
Grated zest of 1 orange
Grated zest of 2 lemons
2 1/3 cups (350g) plain flour
1/2 cup (50g) cocoa powder, sifted
Ready-made white 'writing' icing (see note)

Method

Step 1 Line 2 trays with baking paper.
Step 2 Using electric beaters, beat butter and sugar in a bowl until just pale and creamy. Beat in egg, mixing well, then the zest. Fold in flour and cocoa to combine, then tip onto a lightly floured surface and knead briefly to form a smooth dough. Enclose in plastic wrap and chill for at least 1 hour.
Step 3 Halve dough. On a floured surface, roll out each piece to about 5mm thick. Using a decorative cutter (we used bat and cat cutters), cut out shapes and place on trays, leaving a 2-3cm gap between biscuits. Chill for a further 30 minutes on the trays.
Step 4 Preheat oven to 180°C. Bake biscuits for 10 minutes until dry. Transfer to a rack to cool before decorating with icing.

Black cat and bat biscuits

How to make Black cat and bat biscuits

Ingredients

Method