Name: Skull and cobweb cookies
Cook time: 10 min
Total time: 10 min
Yield: 20
Ingredients: 125 gram softened butter; 1/2 cup caster sugar; 1 egg-yolk; 2 cup plain flour; 1 teaspoon bicarbonate of soda; 1/4 cup warmed honey; 450 gram tub vanilla frosting; 1 liquorice strap; orange food colouring, few drops; 1/2 cup dark chocolate melts, melted

Ingredients

125 gram softened butter

1/2 cup caster sugar

1 egg-yolk

2 cup plain flour

1 teaspoon bicarbonate of soda

1/4 cup warmed honey

450 gram tub vanilla frosting

1 liquorice strap

orange food colouring, few drops

1/2 cup dark chocolate melts, melted

Method

1.Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease and line 2 oven trays with baking paper.

2.In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Beat in egg-yolk. Sift flour and soda together. Fold into creamed mixture. Mix in honey to form a soft dough. Halve and shape into discs. Wrap in plastic wrap. Chill 30 minutes.

3.On a lightly floured surface, knead dough gently. Roll out between 2 sheets baking paper until 5mm thick.

4.Cut out circles from one sheet using a 6cm round cutter, and skulls from the other. Arrange on trays, allowing room for spreading. Bake 8-10 minutes, until firm to touch. Cool completely on tray.

5.Spread skulls with half frosting. Cut out nose, eyes and teeth from liquorice and arrange as shown.

6.Tint remaining frosting bright orange with food colouring. Spread over round biscuits. Pipe chocolate in spirals onto biscuits, using a piping bag with a small plain nozzle. Drag a toothpick from centre of biscuit to edge at 2cm intervals to create web pattern.