Savoury Halloween Treats


  • 20g white fondant icing, rolled into 20 tiny balls
  • 40g parmesan, coarsely grated
  • 5 Hot or Original peperami sticks, cut in half
  • 1 green food colouring tube


Calories columnFat columnSaturates columnSugars columnSalt column
80 per serving
4% %GDA
6g per serving
9% %GDA
3g per serving
15% %GDA
2g per serving
2% %GDA
0.50g per serving
8% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Prepare the icing balls.

  3. Make 20 x 8cm diameter piles of parmesan on the baking trays. Place one tray at a time in the oven for 2 minutes until just melted – if you leave them too long they will become brittle. You want them to be soft to mould them.

  4. Meanwhile, place the peperami halves upright on their ends, on a serving plate.

  5. Remove the tray of parmesan discs and immediately press 2 eyes onto each “ghost”.

  6. Place a dot of food colouring into each eye.

  7. Slide a palette knife under one, and drape over the top of a peperami stick and press down gently. You want a billowy shape. Repeat with the others – the cheese needs to be warm, if not return to the oven for a minute to soften, then repeat.

  8. Repeat with the remaining trays of parmesan, peperami and icing.

  9. Serve straightaway.