Halloween Cookies

Prepare 500 g of FunCakes cookie mix according to the instructions on the package. Wrap the dough in plastic wrap and let it firm up in the refrigerator for one hour.

Preheat the oven to 180°C (160°C fan).

Briefly knead the dough after taking it out of the refrigerator to soften it slightly. Roll it out on a floured surface to a thickness of 2-3 mm and cut out shapes such as pumpkins, ghosts, and bones. Place them on a baking tray lined with parchment paper and bake the cookies for about 8-12 minutes until they are lightly golden and cooked through. Let cool flat on the work surface.

Color some of the fondant orange and lime green. Roll it out thinly and cut out pumpkins and ghosts. Stick them onto the cookies with apricot jelly. Roll out a piece of white fondant, cut out bones, and also place them on the cookies.

Use the JEM tool to create details on the pumpkins. Roll out a very thin small piece of spring green fondant, cut out leaves, and form thin rolled stems. Attach these slightly curved stems and the leaves onto the cookies. Finally, attach the edible eyes to the cookies with the edible glue.