Easy to make and a doddle to decorate, these spooky cookies are perfect for a Halloween treat.

100g (4oz) butter, softened
50g (2oz) caster sugar
150g (5oz) sifted plain flour
2.5ml (½ tsp) ground mixed spice

1. Place the softened butter in a bowl with the caster sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in clingfilm and chill in the fridge for 30 mins.

2. Preheat oven to 180°C (350°F, gas mark 4). Roll out the dough on a lightly floured surface and stamp out about 10 bats and 8 pumpkins, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

3. Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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