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.

20

30m

Note: + cooling and 30 mins chilling time

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.