Ghost emoji gingerbread biscuits

Preheat the oven to 180C/Fan160C/Gas 4. Melt the butter, muscovado and syrup in a saucepan – don’t let the mixture boil. Stir together the flour, bicarbonate and ginger. Stir in the hot butter mixture and then add the egg yolk and mix to form a stiff dough.

Cut out your chosen ghost emoji template from cereal packet cardboard using the templates (you can download it by clicking the link above).

Between two sheets of greaseproof paper, the same size as your baking tray, roll out ¼ of the warm dough to be a little thicker than a £1 coin - there’s no need for flour. Using a sharp knife and the template, cut out gingerbread shapes, leaving a gap between them. Carefully lift off the leftover dough between, leaving just the biscuits on the paper. Carefully place the paper on a baking tray. Repeat three more times until you have 12-14 shapes, you can re-knead and re-roll the trimmings to make spares.

Bake 10mins until firm and browning round the edges. Leave to cool and firm up on the baking sheets.

To make the icing, whisk the egg white until frothy then gradually beat in the icing sugar. Beat for a further 2-3 mins until the royal icing is thick and glossy. Cover with cling film until ready to use; the cling film should touch the surface of the icing.

Warm the jam and use to thinly brush the top of each biscuit.

Knead the white icing until soft and roll out thinly on a surface lightly dusted with icing sugar.

Using a clean card template cut out 12-14 ghost shapes. Lift one onto each biscuit and smooth.

Shape eyes and mouth from black icing and fix in place with a little water.

Colour the royal icing black and spoon into a piping bag fitted with a small plain nozzle. Outline each biscuit with black.

Colour the white fondant trimmings pale pink and use to shape a small tongue for each ghost. Leave to dry for 1 hour.