Halloween Bat Cookies
Ingredients
- 200 g almond butter
- 3 cups Freedom Foods XO Crunch
- 1/4 cup maple sugar
- 1 egg
- 1 tsp baking powder
- 100 g dark chocolate melts
- 1 tube writing icing white part only
- 1 packet candy eyes
Method
- STEP 1Preheat the oven to 180C.
- STEP 2Using your Vitamix or food processor, blitz 2 cups of the XO Crunch until it resembles fine breadcrumbs.
- STEP 3In a food mixer (or you can beat by hand in a mixing bowl) beat the almond butter with the maple syrup. Once combined, add the egg and continue to mix. Add the crumbled XO and the baking powder and beat until it starts to form a dough. Add the cup of intact XO Crunch and beat slowly to combine. (The mixer will break them up a little, but the idea is to have some intact crunchy pieces of XO in the final cookie.)
- STEP 4Flour your work surface (use gluten free flour if you need the recipe to be strictly gluten free) and tip the dough out. Using your hands form it into a ball and then flatten a little. Using a rolling pin gently roll it out until it is about 2-3cm thick. (The edges will start to crumble a little.) Using your bat cookie cutter cut out the bat shapes, avoiding the crumbling edges. With the leftover dough form another ball, roll out and repeat until you have used all the dough. Depending on the size of your cookies you should get roughly 8-10 cookies.
- STEP 5Bake for around 15 minutes or until slightly coloured and crispy. Transfer to a wire rack and allow to cool completely.
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