Sainsbury's 380g Pumpkin & Ghost Cookies

You will need:

· 125g unsalted butter

· 15ml water

Equipment:

· Baking tray, lined

· Rolling pin

· 3 piping bags or sandwich bags

Instructions:

1. Preheat oven to 180°C / Fan 160°C / Gas 4. Line a baking tray with baking paper and cut out the stencils printed on the inside of the box.

2. Empty the biscuit mix into a bowl, add the butter and knead to create a smooth dough.

3. Roll out the dough with a rolling pin to a thickness of 6 to 8 mm. Using the stencils, carefully cut out 8 biscuits (4 pumpkins and 4 ghosts).

4. Place on the lined baking tray and bake in the middle of the oven for 10–14 minutes until the edges are golden brown. Ensure piping hot and do not reheat. All cooking appliances vary. This is a guide only.

5. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

6. In a bowl, mix the white icing sachet with 5 ml water to make a smooth icing. Tip: you can weigh the water; 5ml equals 5g.

7. Repeat step 6 for the orange icing mix. If the icings are too thick, carefully add a few drops of water.

8. Put the orange icing in a piping bag or sandwich bag, cut off the tip, and decorate the pumpkin biscuits, using the packaging as a guide. Repeat with the white icing for ghost biscuits.

9. In a bowl, mix the brown icing sachet with 5ml water to make a smooth icing.

10. Put the brown icing in a piping bag or sandwich bag, cut off the tip and decorate the biscuits.

For best before: see bottom of pack. Store in a cool, dry place.

Bag: Recycle

Box: Recycle