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.
Note: + cooling and 30 mins chilling time
- 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
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.
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.
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.
Decorate with icing eyes, white icing and writing icing.