Halloween Spooky Snacks

By Angela Patel

Children will love these ghoulish savoury snacks to tuck into after a busy time trick or treating.

Kitchen tools needed:

• Cole & Mason Epping Mister Spray Bottle
• Cole & Mason Worcester Granite Pestle and Mortar

Prep: 45 mins

Cook: Approx 25 mins

Difficulty Easy

Serves: 8-10 as party snacks

Ingredients

FOR THE BAT DIPPERS

• 4 large flour tortillas
• Olive oil in the Cole & Mason Epping Mister Spray Bottle
• 1 tsp ground paprika

FOR THE MUMMY HOT DOGS

• 340g can fresh croissant dough
• 350g pack 10 Frankfurter hot dogs, drained and patted dry with kitchen paper
• ½ tsp American mustard

FOR THE GHOST PIZZAS

• 4 English muffins, halved
• 180g pizza topping sauce
• 8 Edam or Cheddar cheese slices
• 4-6 pitted black olives, sliced

TO SERVE

• 200g tub guacamole
• 1 tsp chilli flakes, lightly crushed
• tomato ketchup

Method

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.
2. To make the bat dippers, using a bat-shaped cookie cutter, stamp out 4 bat shapes from each tortilla (see Tips). Place all the bat shapes on a large baking sheet and spray lightly with olive oil using the Cole & Mason Epping Spray Mister Bottle or lightly brush with a little olive oil. Sprinkle with the ground paprika. Bake for 5-6 minutes until crisp and golden. Transfer to a wire rack and leave to cool.
3. To make the mummy hot dogs, open and unroll the can of croissant dough. Separate into three rectangles (following the vertical perforated holes). Gently smooth over the diagonal perforated holes on each rectangle to seal, then cut each rectangle into 12 long thin strips about 0.5cm wide.
4. Wrap 3 strips around each frankfurter to resemble ‘mummy bandages’, leaving a space for ‘eyes’ (you may have a few dough strips leftover). Place all the wrapped hot dogs on large baking sheet and bake for 10-12 minutes until the dough is crisp and golden. Using a cocktail stick dot, add a little mustard for ‘eyes’ on each mummy hot dog.
5. To make the ghost pizzas, place the halved muffins on a baking sheet and top each with a heaped teaspoonful of the pizza sauce. Using a ghost cookie cutter stamp out shapes from the cheese slices. Top each muffin with a cheese shaped ‘ghost’. Bake for 6-8 minutes until piping hot and the cheese is just melting. Add two olive slices to each ‘ghost’ to resemble eyes.
6. Spoon the guacamole into a small bowl and sprinkle with crushed chilli flakes. Serve all the snacks along with the guacamole and a small bowl of tomato ketchup for dipping, if liked. 

TIPS

If you don’t have bat or ghost shaped cookie cutters, cut out a simple shape of each from card and use as a template to cut around with the tip of a small knife.

Don’t throw away the tortilla trimmings, instead make them into a sweet party treat. Tear into smaller pieces, brush with melted butter and toss in a mix of caster sugar and ground cinnamon. Place on a baking sheet and bake for 4-5 minutes until crisp and golden. Serve warm with a bowl of warmed chocolate sauce for dipping.

All the snacks can be baked in an air fryer instead of the oven. Set the temperature to 180°C. Bake the bat dippers for 3-4 minutes, the mummy hot dogs for 7-8 minutes and the ghost pizzas for 5-6 minutes.