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