Part 1: Chocolate Chip Cookies

(Makes 20)

You will need:

100g Butter (softened)

120g Castor sugar

1 large Egg

1/4tsp Vanilla extract

150g Plain flour

1/2tsp Baking powder

100g Dark chocolate chips

Method:

Preheat your oven to 180°C and line a baking tray with baking paper.

Cream the butter and castor sugar together until pale and fluffy.

Mix in the egg and vanilla extract. Add the flour and baking powder and mix to combine. Lastly, mix in the chocolate chips.

Wet your hands slightly and roll tablespoonfuls of dough into balls. Arrange on the tray allowing room for spreading. Flatten each ball slightly with a fork that has been dipped in flour.

Bake for 10 minutes. then rotate the tray 180 degrees and bake for a further 4 minutes or until the cookies are golden at the edges.

Carefully transfer the cookies to a cooling rack. (They will be very soft but will harden on cooling.) Allow to cool before serving

Part 2:

Decoration

Icing:

You will need:

125g Butter (room temperature)

250g Icing sugar

5ml Vanilla essence

Milk (as needed)

A few drops of red food colouring

Method:

Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and a few drops of red food colouring and thin the mixture out with a little milk or water to achieve a spreadable consistency.

 “Teeth”:

You will need:

Mini marshmallows

Slivered almonds

Method:

Spread a thin layer of red frosting onto each cookie half.

Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.