Ingredients
The following ingredients have 4 Servings
- 250 g butter
- 125 g caster sugar
- 2 tsp vanilla extract
- 375 g plain flour
- 30 g cocoa powder
- 300 g icing sugar
- edible candy eyes
Instruction
- 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. Add the vanilla extract and whisk to combine.
- Sieve in the flour and cocoa powder. Whisk again until the mixture comes together in a crumbly dough.
- Pull the dough together with your hands, then roll 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 cooked through.
- Once cooked, leave the chocolate 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 your mummy cookies in an airtight container, layered with baking paper to separate them, until ready to serve.
