Sugar Skull Biscuits



  • 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