Day of the Dead biscuits

February 26, 2015Sew White

Day of the Dead biscuits are so fun to make and look spectacular. My easy Day of the Dead biscuits are made with my basic vanilla biscuit recipe.

Any excuse to try and play with cookie cutters and stamps and I am there! I bought the fabulous Fred Sweet Spirits set and I love the biscuits they produce. Next time I want to try them with sugar paste on a cake. I think they would look lovely.

Sew White Day of the dead vanilla and ginger biscuits 1

Lots of happy skulls on the tray ready for the oven.

Day of the Dead biscuits ready for the oven

The finished cookies ready to enjoy with a cup of tea. You can see they are rather pale but they taste brilliant. This recipe is also brilliant for making biscuits to ice.

the finished Day of the Dead biscuits made with my basic vanilla bsicuit recipe

I love the look of the stamp in the dough.

Stamped design in the Day of the Dead biscuits

I used the decorate stamp on the dough first and then use the cutter side to make the shape.

mexican skull biscuit

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Basic Vanilla Biscuits

Sisley White
This recipe is the simple vanilla biscuit recipe I use for all my biscuits. It also works really well with embossed rolling pins.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 1 hr
Course Bakes, Biscuits, Sweet Treats
Cuisine British, English
Servings 40 small to medium biscuits
Calories 93 kcal

Ingredients
  

  • 200 g unsalted butter
  • 200 g caster sugar
  • 1 medium egg
  • 1 teaspoon of vanilla extract
  • 400 g plain flour / all purpose flour
  • 1 teaspoon ground ginger

Instructions
 

  • Cream the butter and sugar together.
  • Mix in the egg and vanilla (with the optional and ginger).
  • Sieve in the flour and combine into a a dough. Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
  • Roll out the dough to just shy of a 1cm thickness.
  • Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
  • Pop the dough back into the fridge for 30 minutes.
  • Preheat the oven to 180 degrees/160 degrees fan oven.
  • Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
  • You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
  • Leave to cool on a cooling rack and once cold store in an air tight container.

Notes

Add ginger to give them a bit more of a fiery warmth. Use 1 teaspoon if you really like ginger. You can adapt to your taste.
Store for up to 3-5 days in an air tight container.

Nutrition

Calories: 93kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 2mgPotassium: 14mgFiber: 1gSugar: 5gVitamin A: 131IUCalcium: 3mgIron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Basic Vanilla Easter Biscuit, Easter biscuit making
Tried this recipe?Let us know how it was!

6 Comments

  • Megan

    March 2, 2015 at 5:47 pm

    5 stars
    I love Sugar Skulls so these really appeal to me! I’m trying to get into baking so I’ll definitely add this to my recipe list. xo

    1. Sew White

      March 2, 2015 at 5:48 pm

      I hope you make it and enjoy them x

  • Stephanie

    March 2, 2015 at 5:59 pm

    5 stars
    These look and sound amazing. I really want one of those stamps! x

    1. Sew White

      March 2, 2015 at 6:07 pm

      thank you! x

  • Alison

    October 13, 2021 at 2:52 pm

    I have the stamps and am looking forward to trying this recipe at Hallowe’en. How much ginger goes in? and is it powdered ginger or other? thanks.

    1. Sew White

      October 15, 2021 at 7:03 pm

      Hi Alison,
      I add in 1 teaspoon of ground ginger which gives a lovely fiery warmth. I hope you enjoy making them x

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