130g brown sugar
1/2 cup golden syrup
1 tsp vanilla essence
Black gel food colour
2 and a 1/2 cups plain flour
2 tsp ground cinnamon
2 tsp ground ginger
3/4 tsp ground cardamom
1/2 tsp bicarb soda
1/4 tsp baking powder
Pinch of salt
Small candy eyeballs
2 and a 1/2 cups pure icing sugar, sifted
1 egg white
1/2 tsp lemon juice
In a small saucepan, combine butter, sugar, and golden syrup over low heat and stir until butter has melted and sugar has dissolved. Pour into a large bowl and set aside to cool for 10 minutes.
Add egg, vanilla essence, and black food Colour Gel to the butter and stir to combine. Sift over flour, spices, bicarb soda, baking powder, and salt and mix until it forms a dough.
Turn out onto a floured bench top and knead until smooth (adding a little extra flour if needed). Shape the dough into a disk, wrap it in clingfilm, and refrigerate for at least an hour.
Preheat oven to 160°C (fan forced). Line two baking trays with baking paper. Divide the dough in two and leave one half wrapped in clingfilm. Generously flour your bench top and roll the first batch of dough until 5mm thick. Cut cookies from the dough and place them on prepared trays. Repeat with the remaining dough.
Bake for 12-14 minutes. Allow to cool on trays for 10 minutes to cool before transferring to a wire to cool completely.
To make the royal icing, combine the egg white and lemon juice in a bowl and whisk with a fork to combine. Add the sifted icing sugar and mix until you have a very thick (but still pipeable) royal icing. Transfer to a piping back fitted with a small ruffle tip.
To decorate, stick some candy eyeballs onto the biscuits and then pipe on the mummy bandages. Set aside to set completely.