Orange pumpkin face cookies

• butter↗140g g

  softened

• plain flour↗175g g
• icing sugar↗50g g
• finely grated zest 1 medium orange
• mascarpone↗100g g
• icing sugar↗1 tsp tsp
• plain chocolate↗25g g

  (55% cocoa solids is fine), melted

• icing sugar↗50g g
• orange juice↗about 1 tbsp tbsp

  about

Step-by-step instructions

1. 1

   Preheat the oven to fan 160C/ conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon until smooth. Add the flour, icing sugar and orange zest and beat together to make a softish dough. Knead into a ball and wrap in cling film. Chill for 1 hour.

2. 2

   Roll the dough out on a lightly floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round plain cutter. Put them on a couple of baking sheets.

3. 3

   Using a small sharp knife, cut out Hallowe’en faces on 12 of the circles. Gather up the spare biscuit dough and press into pumpkin stem shapes, trimming with a sharp knife. Press to the top of each biscuit with a knife to join. Make lines on the face biscuits with the back of a roundbladed knife, to look like the markings on a pumpkin. Bake all the biscuits for about 15 minutes until pale golden. Leave to set for a while, then cool completely on a wire rack.

4. 4

   Mix the glaze ingredients to make a smooth, runny icing, adding a bit more juice if needed, then set aside. For the filling, beat the mascarpone with the icing sugar, then stir in the cooled melted chocolate.

5. 5

   Spread the filling over the cooled plain biscuits, then press the ‘face’ ones on top – do this just before you want to eat them, otherwise they go soft. Brush with the glaze, using a clean paint brush or pastry brush. Eat the same day.