Cook up your Halloween goodies courtesy of master chef

Spooky recipes for Halloween
Spooky recipes for Halloween

What better way to celebrate the spookiest time of the year than cooking up a batch of these creepy treats?

Masterchef winner Matt Follas has specially created these recipes for the good people at the Happy Egg company and they are sure to keep everybody entertained over Halloween.

These easy and fun to make ghostly meringues and spookilicious biscuits are just some of the ideas on offer from the Happy Egg co.


Makes 20 ghosts

Prepare: 20 minutes cooking: 90 minutes


Two happy egg whites

100g caster sugar


Whip the happy egg whites until soft peaks are formed. Add caster sugar slowly, and continue whipping until firm peaks are formed. Spoon mixture into a piping bag.

Place a sheet of greaseproof paper onto a baking tray and pipe individual ghost shapes onto the greaseproof paper. Bake in a preheated oven at 80°C/176°F/Gas Mark ¼ for 1 ½ hours

Mat’s Top Tip: : If your oven doesn’t have a temperature setting this low, bake at 100°C/212°F/Gas Mark ¼ for one hour.

Leave to cool on a rack. Melt a little chocolate and use a toothpick to draw eyes and mouths.


Makes 20 biscuits

Prepare: 10 minutes cooking: 14 minutes

Biscuit ingredients

Two happy eggs

One cup of caster sugar

Two cups of plain flour

100g butter

Zest & juice of 1 orange

One tsp cinnamon

One tsp mace

One tsp nutmeg


For the biscuits: Blend butter and sugar together to form a creamy paste. Mix in happy eggs, zest, juice, flour and spices.

Mat’s Top Tip: If it’s too dry, add a little warm water.

Roll into one inch diameter balls. Place on greased baking tray, with one inch space around each one. Gently flatten with a fork. Place in preheated oven at 180°C/350°F/Gas Mark 4 for 12-14 minutes or when just started to brown around edges. Leave to cool.

For the icing: Mix butter and icing sugar in a bowl, adding milk as needed for a smooth paste.

Mat’s Top Tip: It’s much easier if you warm the butter first.

For a spooky spider’s web spread icing over biscuit. Then, with a piping bag or icing pen, draw concentric circles with coloured icing. Quickly, while the icing is still wet, use a toothpick to drag a line from the centre of the circles to the outside edge, every 30°or so. Hey presto! A spider’s web and a perfect treat this Halloween!

Icing ingredients

250g icing sugar

120g butter

1-2 tbsp milk

Food colouring to suit