Halloween biscuits

 To begin, cream the softened butter and granulated sugar in a large bowl until the mixture becomes light and smooth. Add the whole egg and vanilla extract, mixing carefully until fully incorporated. 
In a separate bowl, sift together the type 00 flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture in stages, working the dough quickly until it forms a smooth, uniform consistency. Shape the dough into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least one hour. 
Once chilled, roll out the dough on a lightly floured surface to a thickness of about 5 mm. Cut out the cookies using Halloween-themed cutters (pumpkins, ghosts, bats, etc.). Arrange them on a baking tray lined with parchment paper, leaving a little space between each cookie. Bake in a preheated static oven at 180°C for about 10–12 minutes, or until the edges are lightly golden. 
As soon as they come out of the oven, transfer the warm cookies to the blast chiller and use the blast chilling function to bring them down to approximately +20°C within 30 minutes. This step helps reduce residual moisture and ensures better adhesion of the icing. 
To make the icing, mix the powdered sugar with water and add food coloring as desired. Coat the cookies with the icing, then place them back in the blast chiller using the  blast chilling function. Once set, the cookies can be stored in a tin box for up to 15 days! 

You can also choose to freeze the cookies immediately after baking, using the hot freezing function. Once frozen, store them in appropriate food-grade freezer bags. When needed, simply defrost the cookies in a blast chiller using the thawing function for about one hour. This method helps preserve their full fragrance and crispness.