Because of the start of the third season of iZombie, I present you cookies that even Liv would like. That is right, everyone’s favourite zombie is coming back to (hopefully) save Seattle from a zombie apocalypse! The first episode is airing on Tuesday, April 4th at 9 p.m. and these cookies would be perfect for an iZombie premiere party! Just don’t forget the hot sauce, so the real zombies can taste something too 😉

What you will need:

Marshmallow Fondant (for about 25 cookies)
88 gr mini marshmallows
12 gr water
1/4 teaspoon of almond flavouring
225 gr powdered sugar

57 gr butter, softened
100 gr white sugar
1 egg
1/2 teaspoon vanilla extract
140 gr all-purpose flour
65 gr arrowroot flour (or potato starch)
1/2 teaspoon baking powder
1/4 teaspoon salt

Powdered sugar
Red food colouring
A little water

How to make & bake:

1. Melt the marshmallows together with the water in the microwave for about a minute until its all melted. Stir and add the flavouring.
2. Pour the powdered sugar into a greased mixing bowl. Make a well in the sugar and add the marshmallow mixture.
3. Mix with a dough hook on low speed until it is all combined.
4. Add some more sugar as needed, until the ball pulls away form the side of the bowl and is no longer sticky or crumbly. If you added too much sugar at once just add teaspoons of water at a time to get the proper consistency.
5. Take the fondant ball out of the mixing bowl and start kneading with greased hands. Do this until the texture is smooth.
6. Wrap in plastic wrap and if you want to be sure, you can seal in a zip lock bag.
7. This will store at room temperature for 3-6 months.

1. Preheat oven to 175°C (350°F). Grease some baking sheets or line them with baking paper.
2. Combine the flour, arrowroot flour, baking powder and salt in a small mixing bowl.
3. Beat the butter and sugar together until just smooth in another mixing bowl.
4. Beat in the egg and vanilla.
5. Add the flour mixture to the butter mixture and combine well.
6. On a lightly floured surface, roll half the dough out 30 mm (1/8 inch) thick. Use a cookie cutter or a glass to cut into 6 cm (2 1/2-inch) rounds. Transfer the rounds to the prepared baking sheet and prick them with a fork. Repeat this step with the remaining dough.
7. Bake in a preheated oven until the edges are golden brown, this will take about 8 to 10 minutes.

1. Knead your white fondant and roll out onto baking paper until a thickness of about 5mm thin. Use some powdered sugar on the fondant and the rolling pin to stop the fondant sticking.
2. Either use a biscuit as a way to measure your fondant or use the same size glass or cookie cutter to cut out the fondant.
3. Use a little water on a pastry brush and brush the back of the fondant shape before sticking it onto the biscuit.
4. Make some red icing by mixing powdered sugar with red food colouring and make it a bit thinner with a little water. The consistency should be runny like a glaze, but not watery.
5. Take a small, clean paintbrush and paint your walnuts with this red icing glaze. Allow to dry and apply a second coat if necessary to achieve a strong red colour.
6. For the ‘blood spatters’ use a teaspoon or a small brush and dip into the remaining red icing glaze and flick over the top of the fondant covered biscuits. Turn the tray of biscuits as you go to so that your splatters come from different directions.
7. Place the red icing covered walnut “brains” in the centre of the biscuit using a small amount of icing to fix it in place.

Source: Cookies & Fondant &