Halloween biscuits

Start the labneh topping a few hours before you want to make the biscuits.

Line a sieve or colander with a clean damp tea towel and place over a large bowl. Stir a pinch of salt into the yoghurt and then pour it all into the lined sieve. The thin pale whey will start to drip through the tea towel into the bowl. Leave in a cool place for this process to continue for a few hours and while you make the biscuits.

To make the biscuits:

Preheat the oven to 170°C/Gas Mark 3. Sift the flour, baking powder and spices into a mixing bowl. Add the brown sugar and mix well. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

In another bowl, mix the egg and golden syrup together until smooth and well blended. Make a well in the centre of the rubbed-in mixture and pour in the egg and syrup. Using a wooden spoon, mix together to form a ball of dough.

Put the dough into a lidded container and place in the fridge for 30 minutes to rest; this will make it much easier to roll out.

When you are ready to bake the biscuits, place the dough between two lightly floured sheets of greaseproof paper. Roll the dough out evenly until it is approximately 5mm thick, then remove the top paper.

Cut out shapes from the dough with your chosen biscuit cutters. Place the biscuits on the baking sheets, leaving space in between for them to spread a little.

Bake for 15–20 minutes until the biscuits are golden brown. They will still seem soft at this stage, but will firm up as they cool. Transfer to a wire rack to cool.

To finish the labneh topping, tip the thickened yoghurt into a clean bowl and sift in the icing sugar. Beat the two together and tip into a reusable piping bag. Decorate your cooled biscuits however you like! We like to use chopped up raisins and sultanas for eyes.

You'll likely find that you have leftover sweet labneh - it's delicious served with cooked fruit (and crumbled biscuits if you have any casualties!