Egyptian Mummy Candies
ready in 1 hr 20 min.
- Fo the biscuits
- 2 cups
- 1 teaspoon
- 0.333 cup
- ½ cup
small egg (beaten)
- 2 tablespoons
- ½ teaspoon
For the biscuits: sift the flour and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar, egg, syrup and vanilla and mix well to form a dough. Wrap in clingfilm and chill for 30 minutes.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line 2 large baking trays with non-stick baking paper.
Roll out the dough out on a lightly floured surface to a thickness of 1cm|1/2". Using a cookie cutter or card template, cut 'mummy' shapes out of the dough and place on the baking tray.
Bake for 12-15 minutes until lightly golden and cooked through. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
To decorate: gently warm the jam until melted. Brush over the biscuits.
Roll out the sugar paste thinly on a surface dusted with icing sugar. Cut into strips and stick onto the biscuits as in the photo, covering both sides. Use a dab of jam to attach the chocolate chips for eyes.