Halloween Snacks for Kids


  • 120g butter
  • 120g dark soft brown sugar
  • 3 tbsp golden syrup
  • 250g plain flour
  • 50g cocoa powder
  • 1 tbsp ground ginger
  • 50g white ready rolled fondant icing
  • 1 egg, beaten
  • 1 tube red/green food colouring


Calories columnFat columnSaturates columnSugars columnSalt column
121 per serving
6% %GDA
5g per serving
7% %GDA
3g per serving
15% %GDA
9g per serving
10% %GDA
0.10g per serving
17% %GDA


  1. Place the butter, sugar and treacle into a saucepan and set over low heat until just melted.

  2. Whisk together then turn the heat up high, bring to the boil and simmer for a minute.

  3. Meanwhile, tip the flour, cocoa and ginger into a bowl and mix together. Pour the hot butter mixture over the top and mix together until combined into a soft dough.

  4. Tip out onto a lightly floured work surface then wrap in cling film and flatter to a disc about 1cm thick. Set aside for 15 minutes or so until cool enough to handle.

  5. Preheat the oven to 180°C, fan 160ºC, gas mark 4.

  6. Roll the dough out into a disc about 5mm thick then using a bat cutter, stamp out as many biscuits as you can and transfer to a lined baking tray.

  7. Roll up the ball of leftover dough and roll once more to 5mm thick and stamp out as many biscuits as you can.

  8. Place in the oven for 10-12 minutes until cooked through and a light golden brown.

  9. Allow to cool on the tray until totally cold before removing.

  10. Make double the amount of little balls of white fondant icing as you have biscuits. Brush with a little beaten egg and press gently onto the bats as eyes.

  11. Using a tiny paint brush (well washed!) paint tiny dots of red food colouring onto the centre of the bat’s eyes then set aside for 30 minutes to set.

  12. Keep in an airtight container once cold.