Ingredients

For the Cookies:
240g Glutafin Gluten Free Multipurpose White Mix
175g unsalted butter, room temperature
150g light brown sugar
150g caster sugar
2 large eggs
1tsp vanilla extract
60g cocoa powder
1/2 tsp fine salt
150g white chocolate chips

For the buttercream:
175g unsalted butter, room temperature
350g icing sugar
2–3tbsp milk
1tbsp cocoa powder
Orange food colouring

To decorate
White mini marshmallows
Black icing pen

Method

For the cookies:

1. Preheat the oven to 170c.
2. Cream together the butter and sugar until well combined.
3. Add the vanilla extract and the eggs one at a time, stirring well after you’ve added each egg.
4. Add the flour mix, cocoa and salt to the bowl and mix until combined.
5. Add the white chocolate chips and stir through
6. Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray leaving 2 inches between each gluten free cookie to allow for spreading. Continue until you’ve used all of your dough. Press down on each cookie ball to flatten it slightly.
7. Bake for 14 minutes, allow the cookies to cool on the tray for 5 minutes before placing them on a wire rack to cool completely.

For the buttercream:

1. Mix the butter until pale and soft. Gradually add the icing sugar through a sieve, mixing thoroughly.
2. Add 1tbsp of milk and mix until soft and creamy.
3. Add your chosen colour food colouring until you reach the desired colour.
4. Once the cookies are cool you are ready to ice. Fill a piping bag, with the buttercream and pipe splodges around the curved edge of one of the cookie halves. We only half filled the cookies as they can be a little sweet.
5. Draw some eyeballs onto the marshmallows with an icing pen, you can be a bit creative here!
6. You can fix on the eyeballs to the top with some more frosting, or just balance them on top for effect!

Perfect for a Halloween party!