If you’re looking for a quick and easy Halloween decoration ideas these skull Halloween lights are ideal. The battery operated string of 10 spooky skulls is the perfect addition to your Halloween party decorations and can be used around your house. Put them in the window to grin at trick-or-treaters, drape them across your party table or curl them up into a large bowl or vase to create a centrepiece.
Because these lights are battery operated you aren’t restricted to placing them near an electric socket. When you’re finished using them as Halloween stuff you can use them in a kids bedroom as a fun night light.
Each skull sits over a bright white LED bulb. The large skulls measure 5cm x 6cm x 6cm, and have their facial features painted on for a more realistic effect.
The ten lights are spaced at intervals of 20cm on a cable measuring 1.8m in length. Because the cable is clear it blends in with the background, adding to the spookiness of the set.
The Halloween Skull Fairy Lights require 2 x AA batteries (not included). You can use standard batteries or rechargeable ones if you have them.
Serve these alongside your Halloween things for a delicious but gruesome treat.
If you don’t own a skull shaped cookie cutter make your own by tracing a skull pattern onto baking parchment or cutting it out from clean, thick cardboard.
In a large bowl cream together the butter and sugar until light and fluffy. Add the egg and vanilla and mix well.
Sift in the flour and salt and mix again until fully combined. Divide the dough into two equal parts, wrap in kitchen film and chill in the fridge for at least 1 hour.
After chilling, preheat your oven to 170C and line a couple of baking trays with grease-proof paper.
On a lightly floured surface roll one half of the dough out to 1/2cm maximum. Using your template cut out the skull shapes. On this batch you can also cut out the holes for the eyes (plus nostrils and mouth if you’re feeling adventurous). Put your cookie shapes on the trays and bake fore 5-6 minutes or until they are lightly browned. Allow to cool on the baking sheets for a few minutes before transferring to wire cooling racks to cool down completely.
Whilst the first batch are cooling, repeat the process with the other half of the dough but don’t cut in any facial features.
Once both sets have cooled, spread the solid biscuits with strawberry jam. Lightly dust the cookies with the cut out shapes with icing sugar then place one on top of the solid biscuits with the powdered side up and so that the jam shows through the eye holes.
These biscuits can be stored in an airtight container for up to 2 days and can be frozen for up to a month.