Mummy decorated ginger biscuits
Ingredients
12 Coop ginger nut biscuits
20g Fairtrade icing sugar, to dust
120g Coop ready rolled white icing
24 round jelly sweets, for the eyes
10g Fairtrade dark chocolate, melted
Method
1. Dust your work surface with icing sugar and roll the fondant into a long rectangle
2. Cut the fondant into thin strips, no more than ½ cm wide
3. Decorate with the strips to resemble mummy bandages, tucking the ends under the bottoms of the cookies
4. For the eyes, stick 2 sweets to each biscuit using a dot of melted chocolate. Add a dot of melted chocolate on the sweets for the pupils
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