THERE’S nothing more terrifying than trying to keep the kids amused during half-term.

Thankfully, baker – best known as the brains behind sensation Fitwaffle – has the answer.

Baker Eloise Head holding a plate of treats in a kitchen.
Eloise Head has six Halloween-themed bakes easily made with your little helpers Credit: Holly Pickering
A chocolate tart with a white chocolate spider web design on top, accompanied by small decorative pumpkins.
Eloise’s Spider web chocolate salted caramel tart Credit: Supplied

The former personal trainer, from Surrey, began baking recipes on during lockdown and now has more than five million followers.

Some of her recipes have more than 13million views.

And she says that the secret to her success is keeping things very simple.

Eloise, 32, says: “One of my most common requests is: ‘What is a fun and easy recipe I can make with the kids?’

“These ones are great for half-term family baking.”

Here Eloise gives Laura Armstrong six -themed bakes easily made with your little helpers.

NUTELLA-STUFFED PUMPKIN COOKIES (Makes 5-6)

Nutella-stuffed pumpkin cookies covered in sugar, shaped like jack-o'-lanterns.
Eat as single cookies or double up with a teaspoon of Nutella in the middle Credit: Supplied

YOU NEED:

  • For the shortbread:
  • 110g softened salted butter
  • 60g granulated sugar
  • 165g plain flour
  • For the topping:
  • 10g melted butter
  • 2tbsp granulated sugar
  • 1tsp cinnamon
  • For the filling:
  • 1tsp Nutella per cookie

METHOD: Mix all of the butter and sugar together, then add the plain flour to form a soft dough.

Roll the dough into small balls and, using a pumpkin-shaped cookie cutter or round cutter, create an even number of cookies.

Create faces in half.

Bake at 170C (150C fan) for 8 to 9 minutes.

Allow to cool, brush with melted butter and roll in the sugar and cinnamon mixture.

Eat as single cookies or double up with a teaspoon of in the middle.

BOO BISCUITS (Makes 10-12)

A person holding up a decorated ghost-shaped Halloween cookie with white icing, black eyes and mouth, and red cheeks, with other similar cookies in the background.
These Boo biscuits are super cute and delicious Credit: Supplied

YOU NEED:

  • 110g softened salted butter
  • 60g granulated sugar
  • 165g plain flour
  • To decorate:
  • 130g icing sugar
  • 2–3 tablespoons warm water or milk
  • Black and red/dark icing pens

METHOD: Mix the butter and sugar together, then add the plain flour to form a soft dough.

Roll the dough out thinly on a floured surface.

Cut out heart shapes using a cookie cutter, then slice each heart in half vertically, and gently fold the pointed tail of each half around to one side to create a ghost shape.

Bake at 170C (150C fan) for 8 to 9 minutes.

Once cooled, mix the icing sugar with water or milk, pipe it over the cooled , let it set, and use an icing pen to draw little ghost faces.

Super cute and delicious!

SPIDER WEB CHOCOLATE SALTED CARAMEL TART (Serves 10-12)

YOU NEED:

  • 350g Oreos
  • 125g melted unsalted butter
  • 250g thick salted caramel sauce
  • 230g dark chocolate
  • Approx 300ml double cream
  • 40g white chocolate

METHOD: Crush your and spread out in a 9in pie dish for the base.
Add caramel sauce and refrigerate.

Melt 230g dark chocolate and 280ml double cream in the microwave and stir until smooth.

Pour over caramel sauce layer.

Melt 40g white chocolate with a tbsp double cream in microwave and stir until smooth.

Pour a swirl on the tart and use a skewer to create the web.

OREO TRUFFLES (Makes 10)

Halloween Mummy Oreo Truffles on a light wooden background.
Add googly eyes to these Oreo truffles to make really cute mummies Credit: Supplied

YOU NEED:

  • 10 Oreos
  • 50g cream cheese at room temperature
  • 200g white chocolate
  • 20 edible eyes

METHOD: Crush up the and mix them with cream cheese to make truffle balls.

Coat in melted white chocolate and dribble extra white chocolate over each truffle.

Add googly eyes to make really cute mummies.

GHOSTLY CHOCOLATE BARK (Serves 10-12)

A slab of dark chocolate bark decorated with white chocolate ghosts and orange star sprinkles.
This Ghostly chocolate bark severs 10 to 12 Credit: Supplied

YOU NEED:

  • 300g dark or milk melted chocolate
  • 1-2 tsp of melted white chocolate per ghost
  • Edible stars or sprinkles

METHOD: Melt or temper the chocolate, put it onto a baking sheet lined with baking paper and then it’s ready to be decorated.

I make little ghosts out of white chocolate by dripping 1-2 teaspoons onto the milk chocolate, and dragging a skewer through it to make the tail.

You can add eyes using more chocolate, and then add Halloween sprinkles.

Refrigerate for 1-2 hours or until set.

BISCOFF PUFF PASTRY PUMPKINS (Makes 6-8)

Three Biscoff puff pastry pumpkins with carved jack-o'-lantern faces, filled with Biscoff spread, and a spoon of spread in the background.
These Halloween Biscoff puff pastry pumpkins are sure to be a winner with the kids Credit: Supplied

YOU NEED:

  • 1 sheet of ready-rolled puff pastry
  • Biscoff spread (or alternative spreads like Nutella or chocolate hazelnut spread)
  • Egg wash:
  • 1 small egg mixed with 1 tsp of milk

METHOD:

Cut pumpkin shapes out of your puff pastry sheet.

Cut a small jack-o’-lantern face into half of the pumpkin shapes and remove the excess pastry.

Transfer the solid bases onto a baking tray.

Add a spoonful of spread to the centre, leaving a small gap around the edges.

Place the face-cut pastry top over the filling.

Crimp or press the edges down with a fork to seal.

Brush the egg-and-milk mixture evenly over the tops of the pastries.

Bake in the oven at 200C (180C fan) for about 8 minutes, or until crisp and golden brown.