Photographer: John Paul Urizar. Stylist: Sarah DeNardi
It's time for all the wicked witches and wild wizards to hop on their broomsticks and fly into the most magical party in town. In time for Halloween, we've got all you need for a great party.
125g butter, softened
1 teaspoon vanilla extract
½ cup (110g) caster sugar
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-forced. Grease and line two oven trays with baking paper.
Beat butter, extract, sugar and egg in small bowl with electric mixer until combined. Stir in sifted flour, in two batches. Knead dough on floured surface until smooth.
Roll dough between sheets of baking paper until 5mm thick; refrigerate about 10 minutes or until firm.
Using 11cm bat cutter, cut out shapes from dough. Carefully place bats on trays. Bake about 15 minutes; cool bats on trays.
Meanwhile, make glace icing.
Place bats on wire rack, in single layer; pour glace icing evenly over bats. Position choc chips on each bat for eyes. Stand until set.
Sift icing sugar into small heatproof bowl; stir in the water and colouring. Stir over small saucepan of simmering water until icing is pourable.
If icing becomes too thick to pour, reheat over simmering water, or stir in a tiny amount of extra water.