Halloween Mummy Cookies
Ingredients
125 g unsalted butter, softened
90 g Natvia, plus extra for sprinkling (½ cup )
1 teaspoon vanilla essence
150 g plain all-purpose flour (1 cup)
1 tablespoon cornflour
pinch of salt
Icing:
90 g Natvia (½ cup)
65 g arrowroot flour (1/3-1/2 cup)
2 teaspoon vanilla extract
1 tablespoon milk
Sugar free chocolate chips
Method
- Line two cookie sheets with baking paper.
- Beat the butter, Natvia and vanilla essence in a bowl of an electric mixer until combined.
- Sift in the flour and cornflour and add the salt, before stirring to combine using a spatula.
- Lightly flour the bench top and turn out the dough. Knead gently until it becomes smooth. If the dough is too dry, add a few drops of water as needed.
- Form the dough into a ball and then roll out with a rolling pin to approximately 2cm thickness.
- Using a gingerbread man cookie cutter, cut the dough and carefully place onto the baking paper lined cookie sheets. Take small pieces of dough and roll into tiny logs for bandages. Press the dough bandages onto the cut cookies as if the men are covered in bandages, leaving space for the eyes. Cover and place in the fridge for 20 minutes.
- Bake in the oven for 10-12 minutes, until the edges start to brown. Remove from the oven, rest for 5 minutes, gently but firmly pressing two choc chip cookies in the still-soft space left for eyes. Place carefully on a wire rack to cool completely.
- Make the glaze by whisking together the ingredients. Pour the icing on top of your mummies so that it sticks to the crevices. Stand for at least 20 minutes to set.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 14.3g | 1.7g | 9.4g | 650 | 155 | 50g |
