Sugar Skull Biscuits - Puratos

Ingredients

Method

Mix Satin Crème Cake Chocolate Mix, flour, butter, cocoa & treacle to form a crumb, add the egg & water, mix to form a dough.
Pin out the dough 6mm and cut into skulls, cut eyes and mouths into half of the biscuits.
Place evenly spaced onto lined baking trays.
Bake at 180°C top heat 170°C bottom heat for 10mins.
Mix Argenta Combo with icing sugar & colour.
Pipe 12g between one whole shell and one shell with eyes and mouth

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