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Juliet Sear's monstrous milk and cookies

Juliet Sear has all the treats you need for a spooktacular Halloween!

She’s in the kitchen to show you how to add a terrifying twist to classic milk and cookies, and create our own freak-shake and monstrous cookies.

It’s the perfect treat for any little monsters this Halloween season.

Monstrous cookies

Makes 12 - 16


125g salted butter at room temp

75g light Muscovado sugar

75g caster sugar

1 tsp vanilla bean paste 

1 large egg

180g plain flour

1 tsp baking powder

150g chocolate chips or chopped chocolate

Selection of food colouring gels, for the dough

Optional, to decorate -

For the eyes

Edible eyes

Smarties and (to make the pupil) chocolate, melted or black writing icing 

For the teeth, use any of the following

White macaroni rods (snapped to make different sized teeth)

White chocolate buttons, cut to shape

Flaked almonds


1. Preheat the oven to 180 degrees fan, 200 conventional/gas 6 and line a couple of baking sheets with baking parchment or greaseproof paper. 

2. Cream the butter, sugar and vanilla in a stand mixer with the paddle beater on medium speed until pale and fluffy, or this can be done by hand in a bowl with a wooden spoon.

3. Reduce the speed and beat in the egg until combined. Tip in the flour and baking powder and mix on a slow setting until combined and you have a sticky dough. Split the dough into bowls and tint with some strong food colouring gel such as green, purple and orange.

4. Drop in the chocolate chunks and mix slowly to distribute. Grab a large walnut size bit of dough with a few chocolate chunks in and roll this into a ball. It’s pretty sticky and a good tip is to dampen your hands first, this helps to roll it without sticking too much. 

5. Line the balls up on the trays, and flatten each one a little. They will flatten and spread into a large disc so allow plenty of space, usually 6 per tray. 

6. Bake for approximately 10-12 minutes, press down gently to help flatten with a spatula about half way through, and bake until the cookies are lightly golden around the edges but are still a bit squidgy in the centre. 

7. Press the smarties or eyes into the cookies while still warm to create the googly eyes, and dot on the melted chocolate or writing pen for the pupil. For the teeth, use white macaroni rods (or alternative) to create some teeth on the monster faces. Allow to cool on the tray for a few minutes before eating. These will keep for up to 5 days in an airtight container or tin. 


White macaroni rods are edible, but are not recommended for young children as they are quite hard, like the old fashioned sugar balls.

Monstrous milkshake

Makes 1


Strawberry sauce, to make ‘blood’ drips

175g strawberry ice cream

150ml milk

Strawberry jam, to make ‘blood’ drips

To decorate

100ml double cream, freshly whipped or spray cream

Edible eyeballs 

Optional, to make own eyeballs

Large white chocolate balls, with red writing icing (for veins)

Green food gel, for iris

Black food gel, for pupil


1. Pipe or pour strawberry sauce around the rim of the milkshake glass and allow it to drip down and pool to create the “blood” at the bottom of the glass. For the outside of the glass pipe the strawberry jam to create ‘blood’ drips.

2. Blend the rest of the ingredients together in a mixer, then pour into the ‘bloody’ milkshake glasses. 

3. Pipe or spoon on the freshly whipped cream to the top, making sure it’s tall above the glass. 

4. Decorate with the bloody white chocolate eyeballs and serve with a straw!

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