Learn how to make brightly coloured Halloween royal icing and use the flooding technique to create beautiful decorated cookies. 

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Halloween Iced Cookies                                                                                    Makes 10

225g Plain Flour
60g Caster Sugar
60g Butter, cubed
50g Golden Syrup
1 egg
few drops vanilla essence (or lemon juice / zest)
For Icing
250g icing sugar
1 egg white
1 tsp lemon, juice as required
Colours: Your choice colour paste /gels

Step by Step Method

1. In a mixing bowl, combine the flour and sugar.
2. Rub the butter into the flour and sugar mixture using your fingertips until it resembles fine breadcrumbs. 
3. Lightly whisk the egg in a small bowl with a fork and then add gradually in the golden syrup, mix well to combine.
4. Add the flour and vanilla essence/lemon juice.  Draw the mixture into a ball with your hands.
5. Lightly flour your work surface and roll out the dough until it is about the same thickness as a €1 coin.
6. Use cutters to stamp out shapes.  Transfer to a baking sheet.
7. Bake the biscuits for 8-10 minutes at 190°C.  Leave to harden for a couple of minutes, then put on a wire rack to cool.
8. For the icing, sift the icing sugar.
9. Into a large spotlessly clean bowl start to whisk the egg white.  Gradually add the sieved icing sugar. Add a small squeeze of lemon if required. Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour.
10. Add colour to icing. Decorate the biscuits.