Mummified Sugar Cookies

Mummified Sugar Cookies

Makes 18-20 cookies

Prep Time: 20 mins

Chill Time: 1 hour

Bake time: 12-15 minutes
Ingredients
    For the sugar cookies:
  • 425 g plain flour (or 3+1/2 cups)
  • 15 g cornflour/cornstarch (or 1/4 cup)
  • 2 g salt (or 1/2 tsp)
  • 226 g unsalted butter, room temp (or 1/2 tsp)
  • 200 g sugar (or 1 cup )
  • 1 large egg, room temp
  • 40 ml milk, room temp (or 2 tbsps)
  • 10 ml vanilla (or 2 tsps)
    • For the ganache:
  • 800 g good quality white chocolate (or 5+1/3 cups)
  • 160 g cream, at least 35% fat (or 2/3 cup)
  • 40 g unsalted butter (or 3 tbsp)
  • black writing food gel
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.