Terrifying Treats To Make At Home For Halloween


Local chefs serve holiday-themed food and drinks

Food has a special place in our hearts, and you won’t be surprised to find that Northern Ireland is home to some of the freshest and tastiest dishes and exemplary chefs.

With Halloween just around the corner, there’s no better time to take some tips from local cooks and get creative in the kitchen with spooky baking recipes and magical cocktails.

So whether you’re planning the perfect party for friends and family, showing off your culinary skills to some treats, or needing light activities to keep the kids entertained halfway through, Discover Northern Ireland has some crunchy treats. in which to sink your teeth!

Mary Anne Mackle, Wee Buns Cookery School and Bronagh Duffin, Bakehouse NI shared delicious recipes to make your Halloween go smoothly!

Terribly Wonderful Baking Ideas from Mary Ann Mackle, Wee Buns Cookery School

Nestled in the beautiful Co Tyrone countryside outside Moy, longtime local foodie Mary Anne Mackle awaits visitors with her range of inspiring cooking and baking classes.

This fun experience caters to all skill levels, so whether you’re a newbie to cooking or a more seasoned cook, there are classes to suit; ranging from traditional Irish baking to creative cake making and decorating, as well as the ever popular children’s classes.

All the ingredients, recipes and refreshments are already waiting for you, so you can arrive empty-handed – although you certainly won’t leave that way, because whatever you do is up to you.

To get you started, Mary Ann has concocted the following festive recipes:

Halloween cookies (Makes 25 cookies)


  • 250g flour, sifted (plus a little more if needed)
  • 95g butter
  • 75g light brown sugar
  • 3 tablespoons of golden syrup
  • 1 tablespoon of water
  • ½ teaspoon of baking soda
  • ½ teaspoon of cinnamon (optional)
  • Royal icing sugar for garnish


  • Preheat the oven to 180 ° C / 160 ° C hot air.
  • Put the sugar, golden syrup and water in a small saucepan and bring to a boil, stirring all the time.
  • Add the butter and baking soda and stir until combined and the butter is melted.
  • Sift the flour into a bowl then stir in the hot butter mixture. Mix until you obtain a firm and smooth dough. If it seems a little soft, add a little more flour.
  • Refrigerate for about 20 minutes until firm enough to spread.
  • Lightly flour your surface and roll the dough to about the thickness of a pound coin.
  • Cut out the cookies and place them on baking sheets (lined with parchment paper).
  • Bake in a hot oven for 7 to 10 minutes until lightly browned.
  • Transfer to a wire rack to cool.
  • When cool, garnish with royal icing or icing as desired.

Ghost buns (For 12 adults or 24 small)

Ingredients for the brioches

  • 110g of flour, 50g of cocoa powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of baking powder
  • 200g caster sugar
  • 1 egg
  • 100 g buttermilk or plain yogurt
  • 50 g sunflower oil
  • 110g hot water
  • Small pinch of salt

Ingredients for the vanilla buttercream

  • 125g soft butter
  • 125g icing sugar
  • 1 teaspoon of vanilla extract
  • Small chocolate chips or silver balls to decorate


  • Heat the oven to 180C / 160C Fan.
  • Sift the dry ingredients together in a large bowl.
  • Break the egg into another bowl and add the buttermilk, oil and hot water and mix well.
  • Pour the wet ingredients into the dry and whisk until just combined.
  • Pour the mixture into a pitcher (it is a wet mixture) and fill the boxes with brioches two-thirds full.
  • Bake for 10 to 15 minutes (or a little longer for larger buns) until set.
  • Let cool on rack.
  • To make the frosting, whisk together the icing sugar, butter and vanilla until they are really light and fluffy.
  • Then, using a pastry bag and a plain nozzle, place the icing on the buns. Keep it in the center and up. Just use a spoon if you don’t have a pastry bag.
  • Decorate with chocolate chips or silver eye balls.

Sumptuous Sips and Delights from Bronagh Duffin, Bakehouse NI

Fall is a wonderful time of year for foraging, and if that sounds like something you might be interested in trying, then Bronagh Duffin has you covered.

From her home in Bellaghy, Bronagh helps her guests turn fabulous local and seasonal ingredients into delicious dishes, with a range of classes on offer from bread-making to cake decorating, children’s classes and even a cooking class. zoom kitchen.

Most importantly, Bronagh believes that looking for some delicious local food to bring back and use is an amazing opportunity to get out there and bring tastes and scents to the kitchen table.

So if you’re in the mood to go looking for blackberries or sloes to whip up a delicious festive gin, followed by a cozy afternoon to bake jam and scones or cakes by a fire. crackling, look no further than Bakehouse NI.

To let you create great food at home with your own hands this fall, Bronagh offers you these delicious recipes:

Barmbrack, a wonderful Halloween bread


  • 250 ml of cold tea
  • 60 ml of whiskey
  • 380g of dried mixed fruit
  • 220 g plain flour
  • 2 teaspoons of baking powder
  • 120g light brown sugar
  • 1 egg
  • ½ teaspoon of mixed spices


  • Prepare a teapot, let cool and pour 250 ml of tea with the whiskey over the fruit. Leave to soak overnight.
  • Add the dry ingredients to a large bowl and mix well. Make a well in the center and break the egg there. Stir the egg before adding all the fruit and soaking liquid.
  • It is traditional to add a ring to the mixture. Pour the wet dough into a 1 lb lined cake pan and bake for 1 hour at 170 * C (150 * C fan).
  • Take out of the oven and let cool slightly in the mold. Wrap for 2 days in cling film before cutting. Best served spread with butter.

NI Bakery. 4A, Scribe Road. Bellaghy. magherafelt BT45 8JN, United Kingdom

Scribe Moss Sloe Gin


  • 500 g sloes pricked or frozen and thawed overnight
  • 250g caster sugar
  • 1 liter of gin


  • Wash and sterilize a wide-necked Kilner jar in the dishwasher or oven.
  • Wash and dry the sloes and prick them with a sharp fork or freeze and thaw.
  • Add the sloes to the jar followed by the sugar and gin.
  • Close the jar tightly, shake well and store in a dark, cool place.
  • Shake the jar well daily for a few weeks, then only once a week for about a month or two before serving.

For more information on great places to visit and things to see and do this Halloween, check out www.discovernorthernireland.com.

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