Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease two oven trays; line with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer until pale and creamy. Beat in egg until well combined. Add sifted flour and cocoa; stir until dough just comes together. Wrap dough in plastic wrap; refrigerate 30 minutes.
3.Roll dough between sheets of baking paper until 5mm (¼-inch) thick. Using the cutter, cut out 14 rounds; place on tray. Using the triangle template, cut out 14 triangles from scraps; place on tray. (Refrigerate dough for 10 minutes if too soft). Using a knife, cut the base of the triangles to resemble brush bristles (curve slightly, if you like). Bake 12 minutes or until a biscuit can be gently pushed without breaking. Cool.
4.Meanwhile, make chocolate hats; cut 7 x 20cm (8-inch) squares from baking paper, cut in half to form 14 triangles. Shape like a paper piping bag to form cones. Combine Rice Bubbles, sifted icing sugar, coconut and cocoa in a medium bowl, pour over butter; stir to combine. Spoon 2 tablespoons mixture into cones. Using the back of a spoon, push firmly into the point and level the base. Refrigerate 30 minutes or until firm.
5.Remove paper from hats. Melt chocolate; spoon a little chocolate onto the base of each cone, place in the centre of a round biscuit to create witches’ hats, stand until set. Tie licourice strap around the base.
6.Dip end of a pretzel into melted chocolate, place on a biscuit triangle to make broom; stand 30 minutes or until set.
You need a 7cm (2¾ inch) round cutter; and a 5cm x 5cm x 5cm (2-inch) cardboard triangle template.
Note
