• Add the flour, cornflour, cocoa powder, cinnamon, salt and butter to your food processor and whizz until very well combined - use ‘mix’ function if have one. Alternatively, add all to a mixing bowl and rub the butter into the dry ingredients using your finger tips.
• Add in the sugar, egg yolks and milk and whizz again until a ball of dough forms, scraping the bowl down as needed. Alternatively, add to the mixing bowl and stir in until a dough forms, you may need to work it with your hands a little too.
• Shape it into a ball and then put the dough between 2 sheets of baking paper. Roll out until it’s roughly the thickness of around a £1 coin (3mm). Carefully slide onto a large chopping board and replace the top sheet of baking paper with clingfilm. Transfer to the fridge. Chill for 30 minutes (or 12 minutes in the freezer ought to do it).
• In the meantime, preheat the oven to 200ºc/180ºc fan/400ºf/gas 6. Line 2-3 baking sheets with baking paper.
• Once the dough has chilled, using your cookie cutters, cut out your Halloween shapes. Carefully transfer to the baking trays, leaving about an inch gap between each for spreading.
• Bake for 7-8 minutes in the middle and bottom of the oven, until just dry. Leave to cool for 15-20 minutes, until hardened, then transfer to wire racks using a cake slice or metal turner.

FOR THE DECORATION

• Once completely cool, it’s time to decorate! Add the white chocolate to a bowl breaking it up into pieces as you go. If decorating in two different colours, divide the chocolate into 2 bowls. Microwave the broken up chocolate in a heat proof bowl first for 30 seconds, then stir and microwave in 20 seconds increments, stirring after each burst until fully melted. Do not over heat, white chocolate seizes very easily! Add a few drops of gel food colouring to the melted white chocolate and stir in well. Add more if needed.
• Work your way round the biscuits, one at a time, adding a spoonful of melted chocolate to biscuits. Use the back of the spoon to spread the chocolate, almost all the way up to the edges.
• Immediately add the sprinkles and edible eyes if using, to biscuit, before the chocolate starts to set. I like to add the sprinkles to just the top or bottom half of the biscuits.
• Then transfer the biscuits carefully on the wire racks to the fridge for at least 30 mins to set the chocolate. After, they can then be stored in an air tight container in the fridge or at room temperature if the kitchen is cool.