Blood and Bones Shortbread

Gorey blood and bones make a great addition to any Halloween setting!

Makes approx 30 small bones. Prep time 20 minutes. Cook time 12-15 minutes.

 

Ingredients

For the shortbread bones:

  • 110g butter

  • 50g caster

  • 175g flour, plus extra for dusting

 

For the blood compote:

  • 100g strawberries, hulled and roughly chopped

  • 100g raspberries

  • 1tbsp honey

Method

  1. Line 2 baking trays with silicon sheets or parchment.

  2. Beat the butter and sugar together until soft and smooth. Gradually work in the flour to a stiff dough. Roll out the dough on a lightly floured surface to 5mm thick. Use the bone shaped cutters to cut bones, re-rolling and cutting any unused dough.

  3. Place the bones on the baking sheets and chill for 15 minutes.

  4. Preheat the oven to 190C/170Cfan/gas mark 5 and bake the bones for 12-15 minutes until golden.

  5. For the blood, gently warm the raspberries and strawberries with the honey until soft and juicy, then boil for about 2 minutes until sticky. You can serve the blood like this or push through a sieve discarding the pips to make it smooth. Serve the bones with the blood for dipping.

 

Tip

The bones will keep in an airtight container for up to 5 days.

Jade ThorneComment