OK, I confess, these aren’t all that wicked. They’re really rather nice. But they’re very dark and a little bit spooky with their staring, silver eyes.
Depending on how I get on next week, there may be more imaginative halloween bakes but I have a feeling I might be a little busy! Completely out of the blue a couple of weeks ago, I had a lovely email from writer putting together a piece for Newsweek (yes, that one!) about horror films and the uncanny valley. I spent a happy Sunday answering some very interesting questions, resisting the temptation to go and re-watch The Ring while I was at it. After I’d merrily sent my answers on their way, I thought to check whether I should be talking to someone at the OU first – oops – and was introduced to the media relations contact for psychology. We met up last week and I had a lovely half an hour rattling on about my project – this blog was mentioned so if you’re reading as a result of that, hello! Anyway, the upshot is that there’s going to be a press release (!) soon about my work!! Very exciting, very scary, lots of fun.
I tracked down this recipe after seeing an item in the latest Sainsbury’s magazine – they wanted readers to choose which of two recipes they’d post on their blog, this one or a delicious looking vegetable chilli. Reluctant to wait, I went a-googling, and tracked it down. Sorry, Sainsbury’s magazine.
Chocolate Sablé Biscuits
Makes 12 bats! (Original recipe here – I’ve amended the instructions quite a bit though, being too lazy to get the processor out or to freeze the dough)
- 200g Plain Flour
- 30g Cocoa Powder
- 80g Golden Caster Sugar
- 125g Butter, cubed & at room temperature
- Silver balls for decoration
- Preheat your oven to 180c/Gas Mark 4.
- Put the flour, cocoa, sugar & butter into a bowl and microwave until all well melted.
- Stir until it comes together in a sandy-textured mass.
- Place on a large sheet of clingfilm, flatten out, cover with more cling film and roll out. The dough will come together under the pressure of the rolling pin. It’s quite magical.
- Cut into bat shapes using a Halloween cutter.
- Press silver balls into the dough to make eerie eyes.
- Place the dough onto trays lined with sheets of baking paper and bake for 10-12 minutes.
- They don’t spread while they bake, so you can cram them onto the baking sheet.
- Remove from the oven & allow to cool for 15 minutes before transferring to a wire rack to finish cooling.