Halloween Ghost Biscuits

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line 2 baking trays with non-stick baking paper.

Cream the butter, sugar and vanilla extract together in a mixing bowl until creamy. Add the egg and continue to mix , gradually adding the flour until you reach a soft dough. Wrap in clingfilm and chill for 30 minutes.

Roll out the dough 5mm/1/4" thick on a surface dusted with a little flour. Cut out your ghost shapes. Place on the baking trays and bake for about 15 minutes until golden brown. Remove and cool on a wire rack.

To decorate, make your glace icing. In one bowl, make it slightly thicker so that it can be used as the outlining icing and in another bowl add a tad more water to make it a bit looser. 

Using the thicker glace icing and a fine writing nozzle, pipe along the outline of the ghost cookies and let set. 

Using the looser icing, fill the inner space of the ghost cookies (this is called flood icing). You can use a toothpick to move the icing around to give good coverage. Let it set. 

If you want to add a shimmery finish, you can use a shimmer spray but you don't have to. Using the black writing icing, draw on the little (and adorable) faces. Use a pink lustre dust for the pink rosey cheeks.