Mummy Decorated Spiced Cookies

Ingredients

• 85g Co-op unsalted butter, at room temperature
• 100g Fairtrade granulated sugar
• 1 tbsp treacle
• 1 Co-op British free range egg
• 150g Co-op plain white flour
• ½ tsp bicarbonate of soda
• ½ tsp Co-op ground cinnamon
• ¼ tsp ground clove
• ¼ tsp Co-op ginger

To decorate

• 20g Fairtrade icing sugar, to dust
• 120g Co-op ready rolled white icing
• 24 round jelly sweets, for the eyes
• 10g Fairtrade dark chocolate, melted

Method

1. Beat the butter and granulated sugar until soft and creamy
2. Add the treacle and egg and beat again until smooth
3. Tip in the dry ingredients and mix until you have a soft dough
4. Cover and chill for at least an hour, or until the dough is quite firm
5. Preheat the oven to 180°C/fan 160°C/gas 4
6. Line 2 baking trays with greaseproof paper
7. Divide the dough into 12, then roll into balls
8. Spread out evenly on the trays, pressing each one down slightly to flatten it
9. Bake for 18-22 mins, until the cookies are cracked on top and dark brown at the edges
10. Allow to cool for 5 mins on the trays
11. To decorate, dust your work surface with icing sugar and roll the fondant into a long rectangle
12. Cut the fondant into thin strips, no more than ½ cm wide
13. While the cookies are still warm, decorate with the strips to resemble mummy bandages, tucking the ends under the bottoms of the cookies
14. For the eyes, stick 2 sweets to each biscuit using a dot of melted chocolate. Add a dot of melted chocolate on the sweets for the pupils