Terrified Halloween cookies

Using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Stir in the sugar, then the egg, using a table knife to bring it together to form a dough. If you need to, knead very briefly to bring the dough together.

Roll the dough into a cylinder, roughly 15cm long. Wrap in baking paper and chill for 30 mins or longer if preferred.

Heat the oven to 190C/170C fan/gas mark 5. Cut the roll into 1cm thick slices - it's fine if they're slightly different sizes so no need to be too precise. Arrange on two non-stick baking sheets, leaving plenty of room for them to spread. Using the end of a wooden spoon, make a 1cm wide indentation in each of the cookies – these can be slightly off-centre. Spoon about ½ tsp of jam into each well.

Bake for 10-12 mins until golden, then leave to firm-up for a few minutes before transferring to a wire rack to cool completely. Once cool, attach the eyes with a little icing.