Directions

1Line two large trays with baking paper. Pre-heat oven to 180°C.

2Place Nuttelex, sugar, orange zest & vanilla in a bowl beat until pale & creamy, then beat the egg, mixing it in well.

3Next add sifted flour & cocoa folding it through to combine, then tip onto a large piece of cling wrap and bring the dough together into a rectangle shape. Place in the freezer for 1 hour or overnight (if you want to have it prepared ahead if time).

4Preheat oven to 160C fan forced or 180C conventional and line baking trays with baking paper.

5Remove dough from the freezer and cut in half (replace one half back in freezer until ready to roll)

6Place the piece of dough between 2 pieces of baking paper and use a rolling pin to roll out to 5mm in thickness. Then use cookie cutters to cut the cat & bat shapes. Place on the lined trays leaving a gap of 2-3 cm between biscuits.

7Bake biscuits for 10 minutes then place on a wire rack to cool completely before decorating with icing.

Add Icing

1Place sugar & water in a bowl and whisk until combines, smooth and the icing is a craft glue thickness. Refer to photo.

2Scoop icing into a zip lock bag then cut a tiny opening, or use a piping bag or bottle to pipe the outline of the biscuits. Add two dots of icing and attach the eyes