HALLOWEEN SAVOURY BAT COOKIES – Scary Savoury Snacks


HALLOWEEN SAVOURY BAT COOKIES

Scary Savoury Snacks

By Caro

This is my Halloween bat themed version, of savoury biscuits that originate from my husband’s homeland – Turkey. Known as Tuzlu Kurabiye, it literally translates as salty biscuit. But I have not only made them bat shaped for Halloween, but also added cheese to half the batch. These are perfect for pairing with your favourite cheese, but equally good snacked on alone. They are very moreish…. you won’t be disappointed. 


Some Info On These Biscuits/Cookies

For our American readers, UK biscuits are our name for cookies and not to be confused with American biscuits.

The dough is very soft, even after chilling for several hours, it is still very delicate.  You don’t want to firm the dough by adding anymore flour, since the delicate dough is what gives these savoury cookies their unique but moreish qualities.  They have a very soft crumbly texture that melts in the mouth – similar to shortbread, but not sweet and not overly buttery either.  

Be sure not to skip the chilling time, and you could even freeze it, but would recommend placing in the fridge for 30 minutes before the freezer.


A Note On The Ingredients

You can use butter for this recipe if you want, but I used what we have in the UK called ‘Baking Spread’.  It’s made up of vegetable fats and is much cheaper than Butter, and comes in double the size of container.  I use Aldi or Lidl’s ‘Perfect For Cakes’.  I did a little research and the best equivalent I could come up with in the states (with a relatively high fat percentage) was  Country Crock ‘Unsalted Baking Sticks’, with 79% of such fats.  If there are any other good brands that are cheaper than butter, please let me know. 


What Cookie Cutter To Use

As mentioned I used a bat cookie cutter, that was 11 cm x 5cm (4 1/3 ” x 2″) at it widest length and width.  I also used a round cutter with a 5.8 cm (2 1/4″) diameter and a smaller square/fluted cutter for the cheese cookies, & that was 4.5 cm ( 1 3/4″) wide.  You can of course use any cutters or sizes you like, just be aware of baking them for a shorter or longer time.  I got a total of 51 cookies from this batch, but if you do all of yours the smaller size, you will get much more.  I did try to make pumpkins from the round cutter, but the dough was ragged when I tried to make the curved lines.  So on one of the chilled dough circles, I made an indent of straight lines and then pulled the dough a little bit at the top to make the pumpkin stalk.  (see photo above). Just be aware that I would not advise using stamp/push-out cookie cutters as the dough is very delicate and would stick to it.


Final Note Before The Recipe

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Ingredients

  • 125g  Baking Spread (see note above), or butter, cubed & softened a little.
  • (1 stick + 2 tsp, 4.5oz)
  • 110ml  Oil
  • (3 3/4 fl oz, under 1/2 cup)
  • 1.5 tbsp Vinegar
  • 1 tsp  Salt
  • 10g  Bicarbonate of Soda 
  • (2 scant tsps- below level, Baking Soda) 
  • 1  Egg Yolk (keep white for glazing on top)
  • 3 tsp Icing/Powdered Sugar 
  • 312g  Plain Flour (approximately) 
  • (2 1/2 cups All Purpose Flour, 11oz approximately)
  • 45g Extra/Mature Cheese, cubed (optional, for half batch)
  • (1.5 oz, 1/3 cup Sharp/Extra Sharp Cheddar)
  • Glaze –  Egg white from above with a splash of milk or water.
  • Seeds of choice (optional) – sesame seeds, pumpkin, sunflower, nigella seeds.

Equipment

  • Large mixing bowl
  • Stand or Hand Mixer, (not essential)
  • Large spoon
  • Scales or Measuring Cups
  • Small measuring jug
  • Measuring Spoons
  • 2 Small Bowls (to separate eggs)
  • Pastry Brush (or Paint/Artist brush)
  • Cookie Cutters or small glasses or small lids (see note above)
  • Palette knife, or butter knife
  • Cooling Rack
  • Baking/Parchment Paper
  • Baking Sheets/Trays (2 -3 large)
  • Timer or Phone Timer

  • OVEN: 180/160c Fan Oven/350f/Gas Mark 4


INSTRUCTIONS


Prepare The Cookie Dough

1. If you are going to use butter, then weigh it out cubed & leave to soften a bit.  Cubing makes a smaller surface area, allowing it to soften faster. But if you forget, or are short on time, why not try this hack I reviewed? Go to How To Soften Butter In About 12 minutes Video.

2. When ready, add the baking spread/butter, oil, vinegar, salt, sugar and egg yolk to a large mixing bowl and give it all a good mix together.


3. Now weigh/add in the bicarbonate of soda (baking soda) and give it all a mix through.  Using the back of a metal spoon or fork, push down on the baking spread/butter to squash it into the other ingredients.  Don’t be put off by the look of the wet ingredients – it will look like nearly done scrambled eggs!  It will work out – I promise.  See Photo 1 above. It’s just to do with the egg and fats reacting.


4. Next place the bowl on the scales and weigh in the flour very gradually until you get a very thick and smooth dough, like cookie dough. This can be done in a mixer but to get the right consistency, I prefer to mix by hand.  I add in 125g (1 cup) of flour at a time & mix thoroughly with a metal spoon.  Once I had added 250g (2 cups), it was starting to come together and I then added 31g (1/4 cup) and then another and in the end I added 312g (2 1/2 cups). Different types of flour, where & how it’s milled, result in a variation in how much liquid it will absorb. Therefore there can be no exact amount of flour to add here.  To tell if it’s the correct consistency, roll a smooth ball of the dough and flatten it with your hand.  If you can do that without it falling apart or sticking to you, it’s ready.  See Photo 2 above.


5. Now cut out 2 extra large pieces of baking/parchment paper (approximately 40cm/ 15.5″ long).

6. While the dough is in the bowl, give a quick 5 second knead and then form into a ball.  At this point I also halved the dough to make two one half of the savoury cookies cheese flavoured.

7. Flatten one half of the dough into a disc and place in the centre of the 2 sheets of baking paper.  See Photo 3.


8. Using a rolling pin, spread out from the centre until you get a thickness of at least the height of a £1 coin plus a 1p on top (5-6 mm or 1/5 – 1/4″).  See Photo 4.  Place the dough (with the paper), onto a tray that will fit in your fridge.   Then chill the dough for at least 2 hours or overnight (you could also freeze it for about 45 minutes, after chilling for 15 minutes). This is a very important step and not to skipped.


9. For the second half of the savoury cookie dough, I added cheese. Place the cubed cheese in a food processor and blitz until you have large breadcrumb sized pieces of cheese.   See Photo 5.   I used Scottish extra mature cheddar (which is like extra sharp cheddar) and I picked a coloured one so it could be seen when baked and give the cookies a better golden colour.  Add this cheese to the top of the disc of dough and knead whilst still in the bowl, just until all the cheese is distributed. Now roll out like before and chill in the fridge till firmer & easier to work with.

10. Once ready to cut out the cookies, prepare your baking trays/sheets with paper stuck down with a little oil. (This is really important, if they don’t have lips, as you don’t want your cookies to slide off – especially just after you baked them!) 


Cut Out The Savoury Cookies

11. Dip the cutter(s) in a small bowl of flour, shake the excess and proceed to cutting out as many cookies as you can.  It’s important to work quickly here, so that the dough stays cold.  If the cookies have not lifted from the paper when cutting, just leave until finished and then pull away the excess dough, before lifting the cookies really carefully with a spatula or palette knife.  Place on the prepared baking tray/sheet and leave a little gap in between each. See Photo 6 above.


12. Once the first tray/sheet is filled, place in the fridge, whilst you roll up the scraps and roll out again.  Continue to cut, and re-roll until all the dough is used up, and remember to place the filled trays/sheets in the fridge. Do the same for the second half of the dough.  Take a note of the time you place the first tray in the fridge as you will be chilling for another 1 hour (or freeze for 30 minutes). For the bat cookies, I made 2 small hole to represent the bats’ eyes! (See Photo 6 above).  

If making different sized savoury cookies, be sure to keep similar sized ones on the same baking sheets/trays so that they cook at the same rate. See Photo 7 of small bite-sized square ones.


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13. Heat up the oven to 180c/160c fan oven/350f,/Gas Mark 4 to coincide with the end of the chilling time.

14. Just before the oven is ready, use your egg white left over from earlier, and very delicately, brush generously onto the tops of the savoury cookies from the first 2 trays/sheets you chilled.  Sprinkle or place seeds on top if desired.  See Photos 8, 7 & 6 above. 


Bake The Savoury Bat Cookies

15. Place in the oven, remembering to rotate the trays, for about 14-16 mins until turning golden on top and around the edges. (See Photo 9). During the baking, if they look like they are drying up, you can re-apply more egg white and this will help colour them. If you made smaller or larger cookies, the baking time will be different.  You want the cookies to be set, but just a little soft in the middle.  My bats were a little thinner and baked off at 14 minutes, while the other cookies were all done after 15 minutes.


16. Remove from the oven and leave to cool on the tray/sheet for 5 mins.  Meanwhile you can put the other uncooked cookies in to be baked.

17. Then transfer very very carefully to a cooling rack by using the baking/parchment paper. They are a very soft textured biscuit, so be very careful not to drop them. (I have done that, believe me).

18. Leave to cool and then enjoy which ever way you want.  Store in an air tight container. I like cookie tins best.

19. See Photo 10 below of some small square and some round ones, made with a cutter about 5cm/2″ wide.


Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can download this article, see below. You could also leave some feedback if you like.

Click the ‘Download’ button below, to save to your phone or computer.


DIFFICULTY LEVEL: easy, beginner

Rating: 1 out of 5.


ABBREVIATED RECIPE – Recipe Card


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HALLOWEEN SAVOURY BAT COOKIES – Scary Savoury Snacks

This is my Halloween bat themed version, of Turkish savoury biscuits (Tuzlu Kurabiye, it literally translates as salty biscuit). But I have not only made them bat shaped for Halloween, but also added cheese to half the batch. These are perfect for pairing with your favourite cheese, but equally good snacked on alone. They are very moreish…. you won’t be disappointed!
Course Snack
Cuisine Turkish
Keyword Cheese, Easy, Halloween,, Kids, Savoury, Savoury Biscuit, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 Dozen (approx.)
Author Caro
SAVE RECIPE Share on Facebook

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Large mixing bowl
  • Large spoon
  • Small measuring jug
  • 2 Small Bowls (to separate eggs)
  • Stand or Hand Mixer (not essential)
  • Baking trays/sheets (2-3 large)
  • Baking/parchment paper
  • Cookie Cutters
  • Pastry Brush (or Paint/Artist brush)
  • Palette knife, or butter knife
  • Cooling rack
  • Timer or Phone Timer

Ingredients

For The Cookie Dough

  • 125 g Baking Spread or Butter (see note above), cubed & softened a little. (1 stick + 2 tsp, 4.5oz)
  • 110 ml Oil (3 3/4 fl oz, under 1/2 cup)
  • 1 ½ tbsp Vinegar
  • 1 tsp Salt
  • 10 g Bicarbonate of Soda 2 scant tsps- below level, of Baking Soda) 
  • 1 Egg Yolk (keep white for glazing on top)
  • 3 tsp Icing Sugar  (powdered sugar)
  • 312 g Plain Flour (approximately) (2 1/2 cups All Purpose Flour, 11oz approximately)
  • 45 g 45g Mature Cheddar Cheese, cubed (1.5 oz, 1/3 cup, optional, for half batch)

For The Topping

  • 1 Egg white from above with a splash of milk or water.
  • Seeds of choice (optional) – sesame seeds, pumpkin, sunflower, Nigella seeds.

Instructions

PREPARE THE SAVOURY BISCUIT DOUGH

  • If using butter, weigh it out cubed & leave to soften a bit.  But if you forget, or are short on time, why not try this hack I reviewed? Go to How To Soften Butter In About 12 minutes Video.
  • When ready, add the baking spread/butter, oil, vinegar, salt, sugar & egg yolk to a large mixing bowl & give a good mix together.
  • Now weigh/add in the bicarbonate of soda (baking soda) & give it all a mix through.  Using the back of a metal spoon or fork, push down on the baking spread/butter to squash it into the other ingredients.  Don’t be put off by the look of the wet ingredients.  It will work out.
  • Next weigh in the flour very gradually until you get a very thick & smooth dough, like cookie dough.  I add in 125g (1 cup) of flour at a time & in the end I added 312g (2 1/2cups). Different types of flour, where & how it’s milled, result in a variation in how much liquid it will absorb. Therefore there can be no exact amount of flour to add here.  To tell if it’s the correct consistency, roll a smooth ball of the dough & flatten it with your hand.  If you can do that without it falling apart or sticking to you, it’s ready.
  • Now cut out 2 extra large pieces of baking/parchment paper (approximately 40cm/15.5″ long). Give the dough a quick 5 second knead & form into a ball.  At this point I also halved the dough to make two, with one half of the savoury cookies cheese flavoured. Flatten one half of the dough into a disc & place in the centre of the 2 sheets of baking paper.  
  • Roll out the dough until you get a thickness of at least the height of a £1 coin plus a 1p on top (5-6 mm or 1/5 – 1/4″).  Place the dough (with the paper), onto a tray in your fridge.   Then chill the dough for at least 2 hours or overnight (you could also freeze it for about 45 minutes, after chilling for 15 minutes). This is a very important step, not to skipped.
  • For the second half of the dough, I added cheese. Place the cubed cheese in a food processor & blitz to large breadcrumb sized pieces.  Add cheese to the top of the disc of dough & knead whilst still inthe bowl, just until all the cheese is distributed. Now roll out like before and chill in the fridge till firmer & easier to work with. Prepare your baking trays/sheets with paper.

CUT OUT THE COOKIES

  • Dip the cutter(s) in a small bowl of flour, shake the excess and cut out as many cookies as you can.  It’s important to work quickly here. Place on the prepared baking tray/sheet & leave a little gap in-between each.
  • Once the first tray/sheet is filled, place in the fridge, whilst you roll up the scraps & continue to cut, and re-roll until all the dough is used up. Remember to place the filled trays/sheets in the fridge. Do the same for the second half of the dough. Take a note of the time you place the first tray in the fridge as you will be chilling for another 1 hour (or freeze for 30 minutes). For the bat cookies, I made 2 small hole to representthe bats’ eyes!
  • Heat up the oven to 180°c/160°c fan oven/350°f/Gas Mark 4 to coincide with the end of the chilling time. Just before the oven is ready, use your egg white left over & very delicately, brush generously onto the tops of the cookies. Sprinkle or place seeds on top if desired.  

BAKE THE SAVOURY COOKIES

  • Place in the oven, for about 14-16 mins until turning golden on top & around the edges. You can re-apply more egg white during baking if drying out and this will help colour them. You want the cookies to be set, but just a little soft inthe middle.
  • Remove from the oven & leave to cool on the tray/sheet for 5 mins. Meanwhile you can put the other uncooked cookies in to be baked. Then transfer very carefully to a cooling rack by using the baking/parchmentpaper. They are a very soft textured biscuit, so be very careful not to drop them. Leave to cool and then enjoy which ever way you want.  Store in an air-tight container.

Notes

If making different sized savoury cookies, be sure to keep similar sized ones on the same baking sheets/trays so that they cook at the same rate.
For more details & photos, please see full recipe above.
Print via this Recipe Card or DOWNLOAD the full recipe and photos to your phone or computer, also found in the main recipe.
Makes at least 4 dozen depending on size & shape of cutter used.
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