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Small, Sweet-filling and spicy, these Ghosts are irresistible.
This is another of my made up recipes.

You can make your Ghosts bigger if you wish, I find smaller is best as they are rich and heavy.

Ghosties and bursting with cinnamon and disappear very quickly!

Fast to make, but need time to chill and some patience.

Posted by GreenLeaf from Essex, England, United Kingdom • Published See GreenLeaf's 52 projects »

  • Step 1

    Place the biscuits into a foodbag and crush by rolling a rolling pin over then.

    Then leave them for a while.

  • Step 2

    Sieve icing sugar and cocoa powder into a mixing bowl.
    Leave to one side.

  • Step 3

    place soya spread or margarine into a saucepan and melt over a low heat.

    Once melted add the vanilla essence and biscuits, stir until well mixed.

    While mixture is still warm carefully stir in the icing sugar, cocoa powder until combined.
    Add alittle water if mix is too dry or more icing sugar if too wet.

  • Step 4

    Now for the fun part.

    Spoon a small amout of the mixture into your hand and mould into an oval or ball and place onto a plate or tray.

    Repeat this until all the mixture is used up (approx 9 more times).

  • Step 5

    Break the chocolate into a small bowl and place bowl in a pan of hot water and simmer until melted, carefull that you do not over cook the chocolate.

  • Step 6

    This step has to be done quickly before the cocolate cools.

    Very carefully remove the chocolate bowl from the heat and using a spoon very quickly spoon chocolate over the biscuit shapes.

  • How to decorate a seasonal cookie. Mini Ghosties - Step 7
    Step 7

    Carefully add 2 chocolate flakes to each to make yor ghost.

    Put in the fridge to chill and set the chocolate for about 30 mins.

    Once set using a flat knife or cake server remove from the plate or tray and serve.

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Gypsie Moon
Gypsie Moon · Edisto Island, South Carolina, US · 75 projects
These are adorable!! I will definately be making some for the fall holidays!

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