Why not make your own homemade owl cookies for halloween? If you want to go 100% plant based just replace butter with any nut butter of choice!
Owl Cupcakes
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Course: DessertCuisine: WesternDifficulty: Easy
Servings
16
servings
Prep time
45
minutes
Cooking time
30
minutes
Ingredients
225g(1 cup / 2 sticks) unsalted Anchor butter (room temperature)
75g(3/4 cup) icing sugar
1teaspoonvanilla extract
2cupsall-purpose flour plus more for work surface
Ingredients A
1/2cupcornstarch
1teaspoonground cinnamon
1/2teaspoonkosher salt
Decoration
1/3cupdark chocolate chips
16whole roasted unsalted almonds
Directions
In a large bowl, use an electric mixer to beat the butter, icing sugar and vanilla extract until just smooth, about 1 minute. In a medium bowl, combine Ingredient A. Fold the dry ingredients into the wet ingredients. Pat the dough together into a disk, cover with plastic wrap and chill in the refrigerator for 30 minutes.
On a lightly floured work surface, roll out the dough, so it is about 1/4-inch thick. Use a 3-inch diameter round cookie cutter to cut out 16 cookies. Transfer to a parchment lined sheet pan spacing 2 inches apart. Use the same cookie cutter to press a third of the circle on each side for wings. Make sure not to cut all the way through the cookie.
For the eyes, take a generous pea-sized piece of dough and flatten it into a circle. Place a chocolate chip in the centre. Dab a drop of water on the underside of each eye and place centre toward the tops of the cookies. For the nose, push an almond directly underneath the eyes. Use a fork to gently press feet into the centre of the bottoms of the cookies.
Preheat the oven to 175°C. Bake for 25-30 minutes until the cookies are firm, but not browned. Cool on the sheet pans for 2 minutes before transferring to a wire rack to cool completely.
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