Cinnamon mummy biscuits

Kids can help cut out the biscuits and put them on the tray. After baking, let them get creative with the writing icing.

Six cinnamon mummy biscuits

Serves

20

Prep

30m

Note: + cooling and 30 mins chilling time

Cooking

15m

Ingredients

  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 1/2 cups (225g) plain flour
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1 tsp almond extract
  • Icing eyes, to decorate
  • Queen White Icing, to decorate
  • Writing icing, to decorate

Method

STEP 1

Preheat oven to 180°C. Line a baking tray with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour, vanilla, cinnamon and almond extract and beat until the mixture just comes together.

STEP 2

Turn the dough onto a lightly floured surface. Gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to chill.

STEP 3

Roll out the dough on a lightly floured surface until 3mm thick. Use a pastry cutter to cut cookie people from the dough, rerolling excess. Place on the lined tray. Bake for 10-12 mins or until light golden. Cool on the tray.

STEP 4

Decorate with icing eyes, white icing and writing icing.

Dietary information

Vegetarian
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.