Halloween Chocolate Bat Biscuits

Firstly, you will heat the oven to 180C/160C fan/gas 4. Then you will line two baking sheets with baking parchment. Then beat the butter and sugar together until it is creamy and pale. You will beat in the yolk, the vanilla and the milk. Then sift the flour, coffee, cocoa and salt into the bowl. Mix together to make a soft dough. Then make sure to shape the dough into a disc, then wrap and chill for 15 minutes.

Then you will dust the dough all over with a little flour. Roll it out between two wide baking parchment sheets. The thickness should be of a £1 coin. Then you will remove the top layer of the paper, stamp shapes with an 8cm bat (or other) cutter and delicately lift it to the lined sheets using a palette knife. You will then re-roll the trimmings. Then cut a 1.5cm x 5mm notch at the base of each bat’s body. You should be able to sit the bats on thick tumblers. If your glasses are slightly finer-edged, then make the notches thinner so the bats stay in position. Then you will bake for 10 minutes. Then cool on the sheets for 5 minutes. Make sure to lift the cookies onto a wire rack and let them cool completely.