Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zombie cookies. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Zombie Cookies is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Zombie Cookies is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have zombie cookies using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Zombie Cookies:
- Take 125 g Butter *softened
- Take 1/2 cup Caster Sugar
- Prepare 1 Egg
- Take 1 teaspoon Vanilla Extract
- Take 1-2 teaspoons Cocoa Powder *plus extra for decorating
- Get 1 & 1/2 cups Plain Flour
- Prepare 1 teaspoon Matcha Powder *optional
- Take 2-3 tablespoons Corn Starch Flour *OR Rice Flour
Steps to make Zombie Cookies:
- Beat softened Butter and Sugar until smooth. Beat in Egg and Vanilla, and mix well. Add Flour and Matcha Powder, and mix to combine, then gradually add Corn Starch and knead to form a dough which texture is similar to play-dough.
- Add Cocoa Powder to about 1/5 portion of the dough and mix well to make dark colour dough for decoration.
- Line a large baking tray with baking paper. Make faces 3-4cm in size, saving some dough to make eyes, and slightly press down the spots for eyes and mouth. *Note: I used a chopstick that has round end.
- Using the dark colour dough, create mouth and shadows around eyes. Gently tap down.
- Use the saved light colour dough to create eyes. Decorate Zombie faces. Gently press well so that the pieces stick together. *Note: I used a chopstick, a bamboo skewer, a dinner knife and a small spoon to decorate the Zombie Cookies.
- Using a small paint brush, apply some Cocoa Powder mixed with water to make Zombie Cookies look even scarier.
- Bake in pre-heated oven at 160℃ for 20 minutes.
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