Ingredients
• 150g butter
• 150g brown sugar
• 170g Carnation Original Drizzle or Carnation Condensed Milk
• 1 egg
• 175g plain flour
• 115g self raising flour
• 200g white fondant icing
• Black writing icing, to decorate
Method
- Preheat the oven to 180C. Line 2-3 baking sheets with parchment.
- Beat the butter, sugar and Carnation Original Drizzle or Carnation Condensed Milk together until creamy. Add the egg (don’t worry if it looks like it’s curdling), beat well and then gently fold in the flours. Mix to a firm but sticky dough. Cover in cling film and chill for 30 mins.
- Roll the dough out on a well-floured surface to the thickness of a pound coin. Cut shapes out with a ghost cutter then transfer to the trays and bake for 10 mins until light golden. Cool completely on a wire rack.
- Roll out the white icing to the thickness of a 50p coin. Use the same cutter to cut out white ghost shapes from the icing. Brush a little water onto one side of the icing ghosts and lay on top of the cooled biscuits. Press on gently then add some spooky faces with the black icing.
