Mummified Sugar Cookies

Difficulty: Easy

Mummified Sugar Cookies

Makes 18-20 cookies

Prep Time: 20 mins

Chill Time: 1 hour

Bake time: 12-15 minutes


    For the sugar cookies:
  • For the ganache:


0/6 Instructions
  • Start by making the ganache for mummy wrapping. Place white chocolate, cream, and butter in a medium microwaveable bowl and melt together for 30 second increments. Stir after each 30 seconds so as to prevent the chocolate from seizing. Set aside to cool down.
  • Make the cookie dough: In the bowl of your stand mixer, cream butter & sugar together on high until light and fluffy, about 4 minutes. Meanwhile, in a medium bowl, sift together dry ingredients.
  • Add egg and vanilla, turn mixer down then add milk. Gradually spoon the dry ingredients into the batter. Divide into 2 and flatten into discs to make rolling easier later. Cover the dough and chill for at least 1 hour or up to 1 day.
  • Preheat oven to 170C. Sprinkle flour on your work bench then roll dough out to 3-5mm thickness. Using a gingerbread man cut out, cut out 18-20 cookies. Save the trimmings then roll them altogether so the dough doesn't get too floury.
  • Place cookie on a baking tray lined with baking paper and bake for 12-15 minutes or until the sides are light brown and cookie feels set on top but still soft. Cool down for 10 minutes then transfer to a cooling rack to cool down completely.
  • To assemble: Place the ganache in a piping bag. Pipe the ganache on the cookie to make it look like mummy wrapping. Then using your black writing gel, dot the eyes/eye of the mummies. Leave to set in the fridge for 1 hour then serve.

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