Rocky Road Graveyards
• 1 teaspoon vanilla extract
• ½ cup (110g) caster sugar
• 1 egg
• 1 2/3 cups (250g) plain flour
• rainbow choc chips
• 2¼ cups (360g) icing sugar
• ¼ cup (60ml) water
• black food colouring
- Preheat oven to 180°C/160°C fan. Grease and line two oven trays with baking paper.
- Beat butter, vanilla, sugar and egg in a small bowl with an electric mixer until combined. Stir in flour, in two batches. Knead dough on a floured surface until smooth.
- Roll dough between sheets of baking paper until 5mm thick. Refrigerate for 10 minutes or until firm.
- Using an 11cm bat cutter, cut out shapes from dough. Carefully place bats on trays. Bake for 15 minutes. Remove from oven and cool on trays.
- To make glacé icing, sift the icing sugar into a small heat-proof bowl. Stir in the water and food colouring. Stir over a small saucepan of simmering water until icing is pourable.
- Place bats on a wire rack, in a single layer. Pour glacé icing evenly over bats. Position choc chips on each bat for eyes. Stand until set.
• 500g chicken mince
• 1 cup (120g) grated tasty cheese
• 1 cup baby spinach, chopped finely
• 2 green onions, chopped finely
• ¼ cup (15g) dried breadcrumbs
• 1 clove garlic, crushed
• 1 egg, beaten lightly
• ¼ cup (40g) poppy seeds
• tomato sauce, to decorate, plus extra, to serve
- Preheat oven to 220°C/200°C fan. Line an oven tray with baking paper.
- Cut each pastry sheet in half. Reserve one half sheet for decorating.
- Combine mince, cheese, spinach, onion, breadcrumbs and garlic in a bowl. Divide mince mixture into five equal portions. Shape each portion into a log along the long edge of pastry halves. Roll up, brushing edges with egg to seal. Cut each roll into four pieces. Place on prepared tray, seam-side down.
- Roll small pieces of reserved pastry into balls. Using a little of the egg, attach one to each side of the rolls to form bolts. Brush one end of each roll with egg to form a jagged edge. Using photo as a guide, sprinkle with poppy seeds to create hair.
- Bake for 25 minutes or until golden. Remove from oven and cool slightly.
- Decorate with tomato sauce to create eyes and a mouth. Serve with extra tomato sauce.