Method

1. Weigh & measure the ingredients. Preheat the oven to 180℃. Line a baking tray with parchment paper.
2. Cream the butter/margarine with the sugar and vanilla until pale and creamy.
3. Sieve the Odlums cream plain flour into the mixture and beat lightly until it forms a soft but firm dough.
4. Knead lightly. Wrap in parchment paper and chill for at least 30 minutes to 1 hour.
5. Roll out to about 2cm thick. Using a round cutter cut out the round shortbread cookies.
6. Place them on the baking tray and bake for 10-12 minutes until golden.
7. Make the icing: sieve the icing sugar into a bowl. Stir in the vanilla extract and milk. Stir well until it is smooth and thick. You are trying to achieve a thick smooth paste.
8. Using a cranked spatula, smooth the icing sugar over the top. Clean around the edges.
9. Draw on 3 legs on each side. Sit the giant chocolate button in the centre. Using the black food gel or the icing to stick two eyes on. Continue until all the cookies are decorated.
10. Pack these up for your lovely trick-or-treaters. Enjoy.