These mummy biscuits make a great Halloween party treat. To decorate the biscuits, use pre-made candy eyes or white and black sugar paste to create your own.
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.