For the mummy cookies, first mix flour with baking soda for the spelt shortbread and place on a work surface. Add the remaining ingredients in order and knead into a dough with your hands. Wrap in plastic wrap and chill for about 40 minutes.
Roll out the dough on a floured work surface to about 4 mm thick. Cut out 14 pieces with a gingerbread man cookie cutter (approx. 12 cm Ø) and place on two lightly greased baking sheets.
Place one tray in the middle of the preheated oven.top/bottom heat: 190 °hot air: 170 °Cbaking time: approx. 8 minutes
Repeat the baking process with the second tray.
Spread the cooled cookies with jam.
For the mummy wrap, whip whipped cream with milk according to package directions. Pour into a piping bag fitted with a leaf piping nozzle and pipe mummy wrap onto cookies, leaving out eyes and mouth.
Use sugar lettering to pipe eyes and mouth onto mummy cookies.