These cookies are perfect for Halloween  (and are egg free) but are great any time of year. The recipe here is really just a base to play with, as you can make them in any colour you have to hand (although I use a pro gel colouring so as not to add too much to the recipe because you don’t want to impair the flavour).
You can also include any number of exciting treats inside the cookies, from honeycomb chunks, fudge chunks, nuts etc (essentially, anything your heart desires, although I wouldn’t suggest chocolate as you want the cookie to keep its shape). I use salted caramel crisp which I get from the baking section of my superstore, just because it adds to the monster effect! Similarly with the eyes, anything from Smarties, to Maltesers, to bon bons work!
- 3½ ounces / 100g softened butter
- 2¾ ounces / 80g caster sugar
- ¾ ounce / 20g golden syrup
- 5¼ ounces / 150g self raising flour
- 50g salted caramel crisp
- ProGel green food colouring
- 24 sugar coated chocolates
- black writing icing
Pre heat the oven to 180°C / 356°F (160°C / 320°F fan) and line two baking sheets with parchment.
Cream the butter and sugar together in a mixing bowl.
Add the golden syrup and combine.
Add the caramel crisp and a little food colouring and bring together into a stiff dough. If necessary, add more colouring to get the colour you want.
Separate into 12 balls and place on your baking sheets, 6 to each sheet. There’s not a great deal of spread so you only need a couple of centimetres between them.
Squish down slightly so that you have fat patties and bake for 12 minutes.
Remove to a wire rack and immediately place two of the sugar coated chocolates onto each, like eyes, and press down into the cookie.
Leave to cool before making eyeballs on the chocolates using the writing icing. (See picture for reference).