• Make the cookies:
• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
• Dust the surface for rolling. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky.
• Cut out the men with the cookie cutter and set on a baking sheet lined with baking paper.
• Bake in a preheated oven 350°F (177°C) for 15min. Allow to cool on the tray for 5 minute. then transfer to cooling rack and allow to cool completely before decorating.

Icing the cookies

• Place egg white in the bowl of an electric mixer and beat using the whisk attachment until frothy.
• Add the sugar a little at a time and mix well, beating on low speed and scraping down the sides.
• Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. You can add a few drops of water to get it to the consistency you prefer.
• Put the icing in a piping bag and decorate the cookies
• Enjoy cookies right away or wait until the icing sets to serve them. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Note about raw egg

• Raw eggs should not be used in food preparation for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Try meringue powder if you prefer!

• Make the cookies:
• Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
• In a large bowl using a mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and green colouring and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for shaping, add 1 more Tablespoon of flour.
• divide dough in to 24 balls and roll into finger shapes. Press an almond "nail" into the tip of each and lay them on a baking sheet lined with baking paper.
• Bake in a preheated oven 350°F (177°C) for 15min. Allow to cool on the tray for 5 minute. then transfer to cooling rack and allow to cool completely.

Decorate (optional)

• We had some icing left over from making the cockroach cupcakes, so we added red food dye and decorated our zombie fingers with these.

• Preheat the oven to 350F / 180c and line a baking tray with parchment paper.
• Roll out the pasty and use a pizza cutter or sharp knife to cut six 1cm strips of the pastry
• Wrap one of the pastry pieces around each of the sausages.
• Bake in the oven for 20 minutes
• Stick on the eyes and serve.

Cupcakes

• Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
• In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
• In another bowl, whisk together the oil or melted butter, eggs, and vanilla extract until well combined. Add the buttermilk and mix until smooth.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
• Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 15 minutes.
• Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Frosting

• In a large bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar, beating well after each addition.
• Add the milk and vanilla extract, and beat until smooth and fluffy.
• Once the cupcakes are completely cooled, frost the cupcakes with a thick layer of frosting. place them frosting down on a baking sheet lined with non stick baking paper. Put in the freezer for 20 min

Decorate

• Place a halved date on each cupcake.
• Place a chocolate chip on each for the head.
• Melt the chocolate and draw on the legs and antennae

• Melt about 50g of chocolate chips in the microwave (be careful not to burn the chocolate).
• Seperate the Oreo cookies into 2 pieces.
• Cut the pretzel sticks into 2.5cm pieces, dip 1 side into the melted chocolate and lay all of them on baking paper.
• Put them in the freezer for 20 minutes for the chocolate to harden.
• Once done take the other side of the pretzel sticks and dip them into the melted chocolate then lightly press them to the inside of the oreo (4 pretzels sticks on each side of the oreo) then close the oreo.
• Cut the Smarties/M&M's in half.
• Dip the bottom of the Smarties into melted chocolate and stick them to the top of the oreo.
• Freeze for 20 minutes to make sure that all the chocolate sets.