Scary skull biscuits

Give jammy dodgers a terrifying twist with this fun Halloween recipe

  • Prep:20 mins
    Cook:15 mins
    Plus chilling, cooling and decorating
  • Easy

Nutrition per serving

  • kcal 249
  • fat 11g
  • saturates 7g
  • carbs 38g
  • sugars 24g
  • fibre 1g
  • protein 2g
  • salt 0.01g


  • 200g unsalted butter, very soft
  • 140g golden caster sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 300g plain flour, plus extra for rolling
  • 100g raspberry jam (or use lemon curd or chocolate spread)
  • 140g icing sugar, sifted
  • food colourings (optional)


Make it simpler
To make the recipe simpler for young children, there's no need to stamp out the eye shapes - just shape the jaws and bake. Stick on round sweets or pipe on eyes with writing icing as part of your decoration.


  1. Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. Put the butter, sugar, egg yolk, vanilla and ¼ tsp salt into a large bowl and beat with a wooden spoon until smooth. Stir in the flour to make a stiff dough, then shape into 2 discs, cover with cling film and chill for 10 mins.

  2. With plenty of extra flour on the work surface and rolling pin, roll a batch of dough to the thickness of a £1 coin. Stamp out as many 7cm rounds as you can. In half of the rounds, stamp out 2 eye sockets with an apple corer, then use well-floured fingers to pinch the jaw shapes. Lift onto the baking sheets. Bake for 15 mins or until pale golden, then cool for 2 mins before lifting onto a wire rack.

  3. Sandwich the cold biscuits together with the jam. Mix the icing sugar with 4 tsp water until smooth, divide into 3, then colour as you like. Put into piping bags, snip off the tips, then pipe spooky patterns and faces onto the skulls.

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