Mummy Cookies

Rating: 3.76 / 5.00 (29 Votes)

Total time: 45 min

Servings: 14.0 (servings)

For the spelt short pastry:

For coating:

For the mummy wrap:

For spraying:


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 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.

Related Recipes: