Halloween Blood Splatter Shortbread Cookies (+ Gluten Free Option)
Happy Halloween!
Made these for a party last night, and they were the favourite amongst guests. Enjoy! 😋
The Recipe
Time allotment
Prep Time: 15-20 minutes
Cooking time: 15-16 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour
Yield: 25-26 blood splattered shortbread cookies
Cooking Utensils
Two bowls
Spatula
Whisk - OR - Handheld Mixer (to beat eggs)
Measuring cups
Measuring spoons
Ingredients
2 cups (244g) preferred baking flour
If using gluten free flour without xanthan gum, add 1/2 tsp xanthan gum
I used Gluten Free Robin Hood All Purpose Flour Blend + 1/2 tsp xanthan gum
1/2 cup (115g) granulated sugar
1 cup (227g) salted butter
2 tsp vanilla extract
1/2 tsp baking powder
1 cup (315 grams) raspberry/ strawberry jam (or jelly)
Instructions
In a bowl, add 1 cup (227g) salted butter, 1/2 cup (115g) granulated sugar, and 2 tsp vanilla extract
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
In a separate bowl, add 2 cups (244g) preferred baking flour, 1/2 tsp baking powder
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Line a baking pan with parchment paper (recommended to clean up mess)
Easy Version
Place dollar-sized balls of dough on the baking pan
With a spatula, flatten the balls of dough to 1/4 inch thick portions
Bake the cookies in the oven at 350°F (180°C) for 15-16 minutes
Allow the cookies to cool for a minimum of 30 minutes
Heat up 1/4 cup (78.5g) portions of the raspberry jam for 5-10 seconds in a microwave until runny, then with a fork, ‘splatter’ the blood over cooled cookies. Repeat until all of the jam has been used
Be careful not to overheat the jam - it heats up quickly!
Enjoy!
Harder Version
Put the batter aside for 15-30 minutes
Dust some flour on a dry surface
Put a portion of the dough on the dry surface, and with a rolling pin, roll the dough until it’s 1/4 inch thick
With a cookie cutter of your choice, cut out portions of the dough
Put your cut portions of dough on the baking pan
Bake the cookies in the oven at 350°F (180°C) for 15-16 minutes
Allow the cookies to cool for a minimum of 30 minutes
Heat up 1/4 cup (78.5g) portions of the raspberry jam for 5-10 seconds in a microwave until runny, then with a fork, ‘splatter’ the blood over cooled cookies. Repeat until all of the jam has been used
Be careful not to overheat the jam - it heats up quickly!
Enjoy!
Fresh out of the oven!
Thank you for reading this, lovely! Happy MUNCHING!
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