These rich and cheesy Bat and Ghost Halloween Crackers are cut into spooky bat and ghost shapes, perfect to serve as an appetizer at your Halloween party!
It’s Halloween time! Are you having a party? I have always wanted to throw a Halloween party, but I never have. I just love getting into the theme and coming up with fun, spooky ideas. As I mentioned when I shared THESE fun Halloween cookies, I like my Halloween food to be cute spooky, NOT gross spooky. You know what I mean?
I decided an eerie cheese plate is just the thing to serve at a grown up Halloween party – although I have no doubt kids would love it just as much. Along with these Bat and Ghost Halloween Crackers, I served a Halloween cheeseball (be on the lookout for that recipe coming soon!), and an assortment of dark and mysterious fruits and cheeses.
OK, they are really only dark in color and not that mysterious. I used dark purple grapes, black plums, and dried figs. Fresh figs would be great too, if you can find them. Pomegranates would make a bloody good addition, as well as blackberries. I wanted some orange cheese to contrast, so I used cheddar – a nice aged sharp cheddar would be nice. I would also suggest a blue cheese, or perhaps some Humboldt Fog goat cheese (not sponsored, I just love them!).
And don’t forget the red wine to complete the macabre table. Pomegranate juice works great for kids or adults that don’t want to imbibe. If you want a fun and easy cocktail to serve for Halloween, try my Apple Cider Irish Mule. And check out my Halloween Playlist if you need some music for you party! I shared this back right after I started the blog, but I keep adding songs to it, so it is ever changing.
Bat and Ghost Halloween Crackers
Yield 10 crackers
1 cup all-purpose flour, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons butter
1/4 cup half-and-half, plus 1-2 additional tablespoons if needed
black sesame seeds
- Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, garlic powder, cheese and butter in the bowl of a food processor.
- . Pulse until flour and butter are combined. While processor is running, stream about 1/4 cup half-and-half until mixture comes together but is not sticky. Add a bit more half and half, 1 tablespoon at a time, only if needed.
- Roll out dough on the piece of parchment for your baking sheet, sprinkled with flour to keep from sticking. Roll until about 1/8 inch thick. Use a fork to prick holes all over the dough (this is easier of you do it before cutting it into shapes). Using bat and ghost shaped cookie cutters, cut the dough into shapes. Remove the extra dough from around the shapes. These scraps can be baked separately to make additional crackers. Sprinkle bats with black sesame seeds, gently press with your hand to help the sesame seeds adhere to the cracker. Sprinkle both bats and ghosts with coarse salt (if desired, salt is optional). I also used black sesame seeds to give the ghosts eyes.
- Bake until lightly browned, about 10 minutes. Cool on a rack. Best served the day they are made, but can be kept in an air tight container for a few days if needed.
I doubled the recipe and made two batches, so I could have one batch of ghosts and one of bats. This only makes about 10 crackers per batch (depending on the size of your cookie cutters). However I did also bake the scraps to make additional crackers. It is best not to re-roll and cut the scraps because they get overworked and the texture isn't as good. I just bake them as is.
Adapted from The New York Times