Ingredients (makes approx. 24 cookies):
For the cookies:
- 250g butter
- 125g caster sugar
- 375g plain flour
- 2 tsp vanilla extract
- 250g icing sugar
- edible candy eyes
Note: Make sure you have a grown up with you to help with baking!
- Preheat oven to 160°C (Gas mark 2/325°F).
- Line 2 large baking trays with baking paper.
- Place the butter and sugar in a large mixing bowl, then whisk together until pale and fluffy.
- Sieve in the flour, then add the vanilla extract. Whisk again until the mixture comes together in a dough.
- Roll the dough out on a lightly floured surface to around 1cm thick. Using a small round cookie cutter, cut circles from the dough, then carefully transfer them to the baking trays.
- Bake for around 15 minutes until golden.
- Once cooked, leave the shortbread rounds to cool on the baking trays for a few minutes then transfer to a cooling rack to finish cooling.
- Once the cookies are completely cool, make the icing:
- Sieve the icing sugar into a bowl then a splash of water. Stir well until the sugar has dissolved and the icing is smooth. Add a little more water if needed to get the correct consistency of icing – it should be a thick paste suitable for piping.
- Spoon the icing into a disposable piping bag, then snip off the end and pipe zig-zags of lines across the cookies to make mummy ‘bandages’, leaving a small gap near the top of the cookie for the eyes.
- Stick two edible candy eyes in place using the icing as ‘glue’
- Leave the icing to dry and set.
- Once the icing has completely dried, store the cookies in an airtight container, layered with baking paper to separate them, until ready to serve.