Ghost-shaped jam biscuits recipe

5 INGREDIENTS • 10 STEPS • 1HR 30MIN

Ghost-shaped jam biscuits recipe

Recipe
These fun ghost-shaped, jam-filled biscuits are a spooky and sweet Halloween treat. Simple shortbread biscuits are stuffed with blood-red morello cherry jam for a tangy, fruity flavour. Whip up a batch for your Halloween party.
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These fun ghost-shaped, jam-filled biscuits are a spooky and sweet Halloween treat. Simple shortbread biscuits are stuffed with blood-red morello cherry jam for a tangy, fruity flavour. Whip up a batch for your Halloween party.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
12
115 g
M&S Fairtrade golden caster sugar
115 g
M&S Remarksable Value unsalted British butter, softened
1
M&S large free-range egg, beaten
250 g
M&S Remarksable Value plain flour
plus extra for dusting
12 tsp
M&S morello cherry conserve
Love This Recipe?
Add to plan
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Ghost-shaped jam biscuits recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Add the sugar (115 g) and butter (115 g) to a large mixing bowl and beat with an electric whisk until light and fluffy. Add the egg (1) and whisk again until combined, then sift in the flour (250 g). Fold until well combined.
step 2
Lightly flour your work surface and work the biscuit dough into a ball. Cover with cling film then pop into the fridge to rest for 40 minutes.
step 3
Get the dough out of the fridge and leave to come up to room temperature slightly. Roll the dough out into a disc, about 2mm thick, moving around as you roll so that it doesn’t stick.
step 4
Using a heart-shaped cutter, cut 12 hearts out of the dough. Re-roll if necessary.
step 5
Preheat the oven to 180°C/160°C fan/gas mark 4.
step 6
Pop the hearts onto a lined baking tray and cut in half lengthwise, so you have 24 pieces.
step 7
Lightly pinch the bottom of the half-heart shape and pull to one side to create a ghostly outline.
step 8
Cut a small circle mouth and two small eyes out of half the ghost-shaped biscuits.
step 9
Bake for 8-10 minutes, until lightly golden. Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
step 10
Once cool, lay the uncut biscuits out on a lined plate or tray. Top with the morello cherry conserve (12 tsp) and sandwich the cutout ghosts on top.
step 10 Once cool, lay the uncut biscuits out on a lined plate or tray. Top with the morello cherry conserve (12 tsp) and sandwich the cutout ghosts on top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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