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Published by Hinkler Books Pty Ltd45–55 Fairchild Street

Heatherton Victoria 3202 Australiawww.hinkler.com.au

™ & © Hanna-Barbera (sll) (2012)

Design © Hinkler Books Pty Ltd 2012

Recipe development © StockFood, The Food Media Agency 2012

Food photography © StockFood.com and the following photographers: Cover image © James, Bruce; Tombstone Treats © Beisch, Leigh; Ghost

Cookies © Foodcollection; Spider Cupcakes © King, Dave; Frankenstein’s Monster Cookies © James, Bruce; Cocoa with Marshmallows ©

Foodcollection; White Chocolate Mummies © Jacobs, Martin; Bread-Finger Pumpkin Soup © Rupp, Tina; Googly-Eyed Pretzels © Bartley, Mary

Ellen; Cinnamon Crescents © Teubner Foodfoto/FC; Skeleton Cupcakes © Bartley, Mary Ellen; Spiderweb Cupcakes © Bartley, Mary Ellen;

Blood-Red Punch © FoodPhotogr. Eising; Witch Hats © Heinze, Winfried;

Meringue Ghosts © Rupp, Tina; Loopy Lollipops © Maas, Rita; Bat Cookies © Richardson, Alan; Dracula Cookies © James, Bruce; Miniature Morsels © Grablewski, Alexandra; Organic Dog-Bone Cookies © James, Bruce; Banana Bites © Kirchherr, Jo; Pumpkin-Seed Treats © Kirchherr, Jo; Mini

Gingerbread Bundt Cakes © Dinner, Allison.

Cover design: Hinkler Studio Internal design: Hinkler Studio, Red Inc

Prepress: Graphic Print Group

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any way or by any means,

electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of Hinkler Books Pty Ltd.

ISBN: 978 1 7430 8348 2

Printed and bound in China

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Scooby-Doo’s Spooky Snacks 4

Shaggy’s Ghoulish Goodies 12

Velma’s Unnerving Nibbles 20

Daphne’s Mysterious Munchies 26

Fred’s Fiendish Foods 32

Daunting Doggie Treats 38

Index 48

Contents

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Method:

1 For the cupcakes: heat the oven to 160°C (140° fan | 325°F | gas 3). Place paper cases in

a 12-hole bun tin.

2 Beat the butter with the white (granulated) sugar, salt and vanilla in a mixing bowl until

creamy. Beat in the egg followed by the milk and vinegar.

3 Sift in the plain (all-purpose) flour, baking powder and cocoa and stir into the butter

mixture until blended. Stir in the grated chocolate.

4 Spoon into the paper cases and bake for about 20 minutes until springy to the touch.

Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

5 To decorate: brush the center of the cakes with a little apricot jam (jelly) and attach

the mini chocolate marshmallow cookies for the ‘body’. Attach the licorice strips for the ‘legs’ with a little apricot jam. Affix the licorice candies and mini orange chocolate candies for the ‘eyes’ using a little apricot jam.

6Bake for 8–10 minutes until cooked through. Cool in the tin for 5 minutes, then place on

a wire rack to cool completely.

Makes 12 cupcakes.

Spider CupcakesSpider CupcakesScooby-Doo’s Spooky Snacks

Prep and cook time: 45 min Difficulty: easy Cannot be frozen

I ng d t sr ieneI ng d t sr iene

For the cupcakes:

75 g | 2 1/2 oz | 1/3 cup unsalted butter, softened

200 g | 7 oz | 1 cup white (granulated) sugar

1 pinch salt

1 tsp vanilla extract

1 egg

100 ml | 3 1/2 fl oz | 7 tbsp milk

1 tsp vinegar

300 g | 11 oz | 2 1/2 cups plain (all-purpose) flour

2 tsp baking powder

75 g | 2 1/2 oz | 3/4 cup cocoa powder

80 g | 3 oz plain (dark) chocolate, 60% cocoa solids, grated

To decorate:4–5 tbsp apricot jam

(jelly), warmed

12 mini chocolate marshmallow cookies

40 licorice strips, halved

12 pieces black and white licorice candy, halved

24 mini orange chocolate candies

9

Don’t forget

that spiders

have eight legs!

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15

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16

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Method:

1 For the cupcakes: heat the oven to 180°C (160° fan | 350°F | gas 4). Place 10 paper cases

in a bun tin.

2 Beat the butter and caster (superfine) sugar in a mixing bowl until soft and light.

3 Beat in the eggs, a little at a time until well blended. Gently stir in the orange zest,

vanilla and flour until well mixed.

4 Spoon the mixture into the paper cases and bake for 20 minutes until golden and springy

to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

5For the icing (frosting): melt the chocolate and butter in a heatproof bowl over a pan

of simmering (not boiling) water. Remove and allow to cool slightly.

6 Stir in the creme fraiche until blended, then stir in the icing (confectioner’s) sugar. Spread

the icing over the top of each cupcake.

7 To decorate: place a mini marshmallow on each cupcake for the ‘head’ and pipe the

‘mouth’ and ‘eyes’ with brown cake writing gel. Attach the licorice comfits (torpedoes) to each cupcake to form the body, arms and legs. Gently press grated chocolate around the edges of the cupcakes and leave to set.

Makes 10 cupcakes.

Skeleton Cupcakes Skeleton Cupcakes Velma’s Unnerving Nibbles

Prep and cook time: 35 min Difficulty: medium Cannot be frozen

I ng d t sr ieneI ng d t sr iene

For the cupcakes:

175 g | 6 oz | 3/4 cup

unsalted butter

175 g | 6 oz | 3/4 cup caster

(superfine) sugar

4 eggs, beaten

1 orange, finely grated zest

1 tsp vanilla extract

175 g | 6 oz | 1 1/2 cups

self-raising flour

For the icing (frosting):

110 g | 4 oz plain (dark)

chocolate, 60% cocoa

solids

2 tbsp butter

125 ml | 4 1/2 fl oz | 1/2 cup creme fraiche

50 g | 1 3/4 oz | 1/2 cup

icing (confectioner’s)

sugar, sifted

To decorate:

10 white mini marshmallows

80 licorice comfits

(torpedoes)

brown cake writing gel

110 g | 4 oz plain chocolate, grated

Use mini

marshmallows for the

skeletons’ heads!22

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12–16 large white

marshmallows

1 pack orange candy

melts

1 pack purple candy melts

orange and black sugar

strands

colored sugar sprinkles

round white sweets

licorice buttons

brown cake writing gel

I ng d t sr ieneI ng d t sr ieneMethod:

1 Line a baking tray (sheet) with non-stick baking paper. Cut 1 marshmallow into

4 triangles. Insert lollipop sticks into the marshmallows.

2 Melt the candy melts separately according to the directions on the packet.

3Dip the marshmallows in the melted mixtures until coated, then roll in the

sugar strands and/or sugar sprinkles until coated. Attach the marshmallow triangles to 4 marshmallows to form noses. Attach the sweets and licorice buttons to form eyes and eyeballs. Place on the tray to set.

4Use the cake writing gel to form mouths, eyes and noses on the marshmallows.

Makes 12–15 lollipops.

Loopy Lollipops Loopy Lollipops Fred’s Fiendish Foods

Prep and cook time: 20 min Difficulty: easy Cannot be frozen

33

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Method:

1 Heat the oven to 200°C (180° fan | 400°F | gas 6). Grease a large baking tray (sheet).

2 Beat together the water, juice, oil, apple puree and eggs until smooth. Beat in the

peanut butter, until blended.

3 Mix together the dry ingredients in a mixing bowl. Gradually stir in the egg mixture and

mix to a dough.

4 Roll out the dough on a floured surface to 1 cm | 1/2 in thickness.

5Cut the dough into bone shapes with a cookie cutter or card template and

place them on the baking tray. Sprinkle with the parsley.

6 Bake for 20 minutes, then turn off the oven, but leave the cookies in the oven until cold.

Makes 15–20 cookies.

Organic Dog-Bone CookiesOrganic Dog-Bone CookiesDaunting Doggie Treats

Prep and cook time: 35 min Difficulty: easy Cannot be frozen

I ng d t sr ieneI ng d t sr iene

225 ml | 8 fl oz | 1 cup

water

110 ml | 4 fl oz | 7 tbsp

organic apple juice

60 ml | 2 fl oz | 1/4 cup

organic sunflower oil

2 tbsp organic apple puree

2 organic eggs

80 g | 3 oz | 1/3 cup organic

peanut butter

250 g | 9 oz | 2 1/2 cups

organic wholemeal

(whole wheat) flour

75 g | 2 1/2 oz | 3/4 cup

organic plain (all-purpose)

flour

150 g | 5 oz | 1 cup organic

polenta (cornmeal)

60 g | 2 oz | 3/4 cup organic

rolled oats

1 tbsp finely shredded

organic flat-leaf parsley

Dog Food

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41

Mm-mm! These bone cookies

are all organic!

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Index

48

BBanana Bites (for dogs) 42–43Bat Cookies 34–35Blood-Red Punch 27Bread-Finger Pumpkin Soup 16–17

CCinnamon Crescents 21Cocoa with Marshmallows 13Cookies Bat Cookies 34–35 Cinnamon Crescents 21 Dracula Cookies 36–37 Frankenstein’s Monster Cookies 10–11 Ghost Cookies 6–7 Organic Dog-Bone Cookies (for dogs) 40–41Chocolate Cocoa with Marshmallows 13 Googly-Eyed Pretzels 18–19 Meringue Ghosts 30–31 Skeleton Cupcakes 2–23 Spider Cupcakes 8–9 Spiderweb Cupcakes 24–25 Tombstone Treats 5 White Chocolate Mummies 14–15 Witch Hats 28–29Cupcakes Skeleton Cupcakes 22–23 Spider Cupcakes 8–9 Spiderweb Cupcakes 24–25

DDog Treats Banana Bites (for dogs) 42–43 Miniature Morsels (for dogs) 39 Mini Gingerbread Bundt Cakes (for dogs) 46–47 Organic Dog-Bone Cookies (for dogs) 40–41 Pumpkin-Seed Treats (for dogs) 44–45

Dracula Cookies 36–37Drinks Blood-Red Punch 27 Cocoa with Marshmallows 13

FFrankenstein’s Monster Cookies 10–11

GGhost Cookies 6–7Googly-Eyed Pretzels 18–19

LLoopy Lollipops 33

MMarshmallow Cocoa with Marshmallows 13 Loopy Lollipops 33 Skeleton Cupcakes 22–23 Spider Cupcakes 8–9Meringue Ghosts 30–31Mini Gingerbread Bundt Cakes (for dogs) 46¬–47Miniature Morsels (for dogs) 39

OOrganic Dog-Bone Cookies (for dogs) 40–41

PPumpkin-Seed Treats (for dogs) 44–45

SSkeleton Cupcakes 22–23Spider Cupcakes 8–9Spiderweb Cupcakes 24–25

TTombstone Treats 5

WWhite Chocolate Mummies 14–15Witch Hats 28–29

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