Make your very own pumpkin patch with these Pumpkin Spice Halloween Cookies! Made from Glutenfree & Vegan Viennese Whirl Dough flavoured with cinnamon & Ginger. Really easy to make but sure to impress!
Preheat the oven to 180C.If you are not using a hemisphere mould line a sheet pan with silicone baking sheet. Fit a large round nozzle to a piping bag.
For the Biscuit Dough
Weigh all the dry ingredients (Flour, Icing sugar, ground spices & almonds) into a large mixing bowl and stir together. The theory is, it should limit the icing sugar clouds a little.
Chop the block margarine in chunks and add to the dry ingredients. Add enough food colouring to make the orange colour - a few drops should do - and beat together with a handheld or stand mixer. It will take a while and go through a couple of stages. It starts with icing sugar clouds, goes through what looks like breadcrumbs and then finally just as you think you need to add some milk this beautiful soft dough forms. It looks like a stiff buttercream.
Grab a piping bag fitted with the round nozzle and put the dough in. Allow it to chill in the fridge for around 10mins before piping into the hemisphere moulds OR into mounds on the silicone baking sheets.
Obviously these are meant to be sandwiched so you need to make sure that your biscuits are roughly the same size.
Bake for 10-15mins at 180C (Check after about 10mins as they turn from albino to over browned really quickly!!)
For the Buttercream
Beat the icing sugar and baking block together. Add the food colouring and beat again until soft & fluffy. Fit a piping bag with a small round or leaf tip nozzle and fill with buttercream.
For the Pumpkins
Pair up the biscuits and turn one over. On the upside down one pipe a splodge of buttercream. Then pipe swirly vines & leaves onto a serving plate and set the pumpkins onto the buttercream & leave to set!