Instructions

1. Beat the eggs slightly, then add the vanilla essence.
2. Sieve the flour in a bowl, then mix with the sugar and salt.
3. Dice the butter, add it to the flour, then crumble with your fingers. Add the eggs and the syrup.
4. Knead it into a firm dough is kneaded, then divide into two balls. Wrap them in clingfilm, then chill them for 30 minutes.
5. Meanwhile preheat the oven to 170°C.
6. Take the dough out of the fridge and roll out to 5mm thickness on a lightly floured work surface.
7. Using Halloween cookie cutters stamp out the shapes. Re-knead and roll out the leftover pastry.
8. Place the cookies carefully on a lined baking tray, leaving a good gap between them.
9. Bake for about 15 minutes until golden brown.
10. Decorate the biscuits with icing, fondant, chocolate etc. or just dust them with icing sugar.