#SCSBakeIt | Move along Ginger Bread Man, we’ve got bone-chilling cookies to spook your tastebuds! Remember to share the spooky Halloween bakes you’ve seen and you could win Takashimaya Gift Vouchers worth $50! Join in the fun here: https://www.facebook.com/SCSdairySG/videos/249785342376592/ Ingredients: 3 cups all-purpose flour 1¼ cups unsweetened cocoa ¼ tsp salt ½ tsp cinnamon 1½ cups SCS Unsalted Butter 2½ cups confectioners’ sugar 2 large eggs 1 tsp vanilla extract 1 recipe Royal Icing recipe below White sanding sugar Royal Icing 2 cups confectioners' sugar 2 ½ tbsp meringue powder or powdered egg whites ¼ cup water Instructions: Whisk together flour, cocoa, salt and cinnamon; set aside. Using an electric mixer, cream SCS Unsalted Butter and sugar until light, about 2 min. Beat in eggs and vanilla. Working in two batches, add flour mixture and beat until just combined. Divide dough in half and wrap pieces in plastic wrap, flatten into disks and chill 1 hr or overnight. Heat oven to 350ºF. On a floured surface roll dough to ¼ inch thick. Cut with a 5-inch gingerbread man cookie cutter and transfer to unlined baking sheets. Reroll scraps once. Bake until cookies spring back when touched, about 12 min. Cool on wire racks. Prepare 1 recipe Royal Icing. With an electric mixer mix confectioners' sugar, meringue powder and water on low speed, scraping sides of bowl until icing is the consistency of soft whipped cream, about 10 min. Transfer to a piping bag fitted with a #2 plain tip. Decorate with lines for a skeleton. Pipe an outline of a skull and circles for eyes and mouth; flood face with icing. Sprinkle some with sanding sugar. Dry completely. #foodstagram #foodgram #sgfoodie #butter #foodporn #instafood #recipe #yummy #delicious #singaporeinsiders #sgfood #sgfoodie #igfood #sgdesserts #igdessert #heartymeal #halloween #skeleton #cookies #spooky
Ends 28 Oct
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