Preheat the oven to 190ºC.
Grease a baking tray and line with parchment paper.
Fit the Creaming Beater.
Add butter and sugar into the 5L Appliance bowl, fit the Splashguard.
Mix for 4 minutes on speed Max, until light and fluffy.
Tip: Start on speed Min and gradually increase speed.
Then add vanilla extract and egg yolks.
Mix for 2 minutes on speed 2 until combined.

Remove the Creaming Beater, fit the K-Beater.
Add flour into the Appliance bowl.
Mix for 2 minutes on speed 1 until combined.

Transfer the dough to a lightly floured work surface.
Roll out using a rolling pin until 5 mm thick.
Cut out oval shapes, keeping them quite round, using a cutter.
Place the shaped dough on the baking tray.
Bake for 10 minutes at 190ºC, until light golden.
Remove from the oven and let cool completely on a wire rack.

Place two candy eyes just above the centre of each biscuit.
Add melted white chocolate into a piping bag and cut a small hole at the end.
Pipe the chocolate onto the cookies, avoiding the eyes, to decorate in the style of mummy bandages.

Serve.