Halloween Gingerbread Ghost Cookies

• 125g butter
• ¼ cup CSR Dark Brown Sugar
• 1/3 cup CSR Treacle Syrup
• 1 egg
• 2½ cups White Wings Plain Flour, sifted
• 1 tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp bi-carb soda
• 1 egg white
• 250g CSR Icing Sugar, sifted
• White & Black food colour

Cookies Method:

1. Beat butter, dark brown sugar and treacle syrup until light and creamy. Add egg, beat well.
2. Combine flour, spices and bi-carb soda and stir into creamed mixture, mix until just combined.
3. Turn onto floured surface, knead 1 minute, adding a little extra flour if dough is sticky. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.
4. Preheat oven to 180°C.
5. Roll out dough onto lightly floured surface to 4mm thickness. Using a ghost-shaped cutters, cut shapes from dough.
6. Place shapes on baking trays, lined with baking paper, allowing room for the biscuits to spread. Bake 10-12 minutes. Allow to cool.

Icing Method:

1. Beat egg white until frothy. Gradually add icing sugar, beating well after each addition. Continue until the icing is firm and holds its shape.
2. Divide mixture into portions and tint with colour as desired; mix well.
3. Pipe/spread icing onto biscuits decoratively.