Ghost Cookies

Ingredients

175g Soft Butter

200g Caster Sugar

2 eggs

350g self raising flour

50g ground almonds

1 teaspoon salt

Cream butter and sugar together, then beat in eggs

In a separate bowl mix flour, almonds and salt and gradually add to wet mix. 

Turn out onto a sheet of cling film and wrap up and leave in the fridge for an hour.

Sprinkle some flour onto a board and take half the dough mix and roll out thinly. Using a knife, make ghost shapes and also cut out a mouth. Use raisins for eyes.

You can also make other shapes easily such as witches hats, or even pumpkins! Or if you have cookie cutters even better!

Place on greasepoof paper and bake for 10-15 minutes in 180degreeC oven until lightly golden.

Cool on a rack. 

You can keep the remainder of the uncooked dough very well in the fridge for a number of days, or you can make tonnes of biscuits in one go! 

When fully cooled, mix some icing sugar with a tiny bit of water and cover and leave to set.