Easy Halloween mummy shortbread with a buttery texture, packed with chocolate and decorating with drizzle and edible eyes. The perfect spooky Halloween treat!
Halloween Mummy Shortbread Cookies
It’s Halloween time!!! I love Halloween as Halloween baking is just so fun and I have so many fun spooky cute recipes coming to you this spooky season!
If you’re looking for a fun and delicious treat to bake this spooky season, these Halloween mummy shortbread cookies are perfect! With a buttery, melt-in-your-mouth shortbread base packed with milk and white chocolate chunks, drizzled with melted chocolate, and finished with edible eyes, these cookies are as cute as they are tasty. Whether you’re baking with kids, hosting a Halloween party, or just want something festive to enjoy with a hot drink, these Halloween shortbread mummies will be a hit for both kids and adults alike!
Why You’ll Love These Halloween Shortbread Mummies
- Fun & Festive– decorated to look like little mummies with chocolate drizzle and edible eyes. Perfect for the halloween season.
- Buttery & Chocolatey– the rich shortbread base is loaded with milk and white chocolate.
- Kid-Friendly– easy to make and decorate, perfect for baking with little ones.
- Perfect for Parties– these spooky cookies look impressive on any Halloween dessert table.
Ingredients
- Plain flour– The foundation of the shortbread dough. It gives structure while keeping the cookies tender. Using plain flour ensures the cookies don’t rise too much, so they hold their shape when cut into mummy rectangles.
- Cornflour- Using cornflour makes the shortbread deliciously tender and melt in the mouth. If you don’t have access to cornflour, use just plain flour. It still creates a delicious shortbread!
- Unsalted butter– Essential for that classic shortbread texture. Butter gives richness, flavour, and a melt-in-your-mouth crumb. Using unsalted butter lets you control the saltiness in the recipe. You can use baking spread if you’d like, make sure to use a block baking spread though rather than a spreadable tub kind.
- Caster sugar– Provides sweetness while keeping the cookies light and crisp. Caster sugar dissolves more easily than granulated sugar, helping the shortbread texture stay smooth and delicate.
- Milk chocolate– Adds creamy sweetness and chocolatey pockets throughout the shortbread. It makes every bite indulgent and balances the buttery base.
- White chocolate– Used both inside the dough and melted for decoration. Its sweetness and pale colour are perfect for creating the “mummy bandages” drizzle effect.
- Vanilla extract– Enhances the flavour of the shortbread by adding warmth and depth. It pairs beautifully with chocolate and gives the cookies that classic bakery-style taste.
- Edible eyes– The fun finishing touch! They bring your mummies to life, making these cookies spooky, playful, and perfect for Halloween parties or kids’ baking activities. These can be found in the baking section of a supermarket or on amazon!
Tips & Tricks for the Best Mummy Shortbread
- Don’t overwork your shortbread mixture, too much mixing will make your shortbread tougher and not as tender.
- Use good-quality chocolate for richer flavour.
- Don’t skip the edible eyes. They really make the mummies come alive!
- Don’t over-bake– Shortbread should be pale with just a light golden edge. If they brown too much, they’ll lose the soft, buttery texture.
- Get creative with drizzle– If you don’t have white chocolate, you can use royal icing for the mummy “bandages.” Pipe it with a small round nozzle for neat lines.
- Secure the eyes– Place the edible eyes onto the melted drizzle while it’s still soft so they stick properly. If they fall off, dab a little melted chocolate on the back to glue them.
- Use good-quality butter– Since butter is the star of shortbread, a high-quality butter gives the best flavour and melt-in-the-mouth texture.
- Make ahead for parties– You can bake the cookies a day in advance and decorate them closer to serving to keep the drizzle looking fresh.
- Storage tip– Store your decorated cookies in an airtight container at room temperature for up to 5 days, or freeze un-decorated cookies for up to 2 months.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can make and freeze the dough, then bake fresh when needed.
Do I have to use edible eyes?
No, you can pipe small dots of melted chocolate or icing sugar instead.
Can I use different chocolate?
Absolutely, dark chocolate works beautifully for a more intense flavour.
Can I make these cookies with kids?
Yes! This is a fantastic recipe for baking with children. Kids can help mix the dough, drizzle the “bandages,” and stick on the edible eyes. It’s a fun Halloween baking activity for the whole family.
Can I prepare these Halloween cookies in advance?
Definitely. The shortbread dough can be made up to 2 days in advance and chilled, or frozen for up to 2 months. You can also bake the cookies ahead and decorate the day you plan to serve them.
Recommended Equipment & Ingredients
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
- Edible Eyes
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These Halloween mummy shortbread cookies are buttery, chocolatey, and so much fun to decorate. They’re a brilliant Halloween baking idea for kids and adults alike, and they’ll add a spooky touch to any party or treat table. If you love easy Halloween recipes that look impressive without being complicated, these spooky shortbread mummies are the bake for you!
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Halloween Shortbread Mummies
Ingredients
- 300g Plain Flour
- 100g Cornflour (If you don't have cornflour, use 100g more plain flour so 400g plain flour in total).
- 250g Unsalted Butter (Softened).
- 100g Caster Sugar (Plus extra for topping the shortbread).
- 1 tsp Vanilla
- 1 tsp Salt
- 100g White Chocolate (Chocolate buttons or chunks).
- 100g Milk Chocolate (Chocolate buttons or chunks).
- 200g White Chocolate (Decorating).
- 16 Edible Eyes
Instructions
- Line a 9" square tin with baking paper/ parchment paper and preheat your oven to 170°C/325°F/Gas 3.
- Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger until a shaggy dough is formed. Add in your chocolate chips and mix until evenly distributed.
- Pour your mixture into the lined tin and press it firmly into the tin.
- Sprinkle some extra caster sugar on top for a classic shortbread (this is optional though).
- Bake for 25 to 30 minutes. Keep an eye on it, you want a lovely light golden colour!
- Once baked, allow to fully cool before decorating.
- In a microwaveable bowl, melt your white chocolate (in short bursts so it doesn't burn). Transfer this into a piping bag without a nozzle.
- Slice your shortbread into 8 even pieces. Drizzle with white chocolate (like bandages for a mummy design) add two edible eyes and place in the fridge for the chocolate to set.
- Enjoy! x
Notes
- Store your decorated cookies in an airtight container at room temperature for up to 5 days, or freeze un-decorated cookies for up to 2 months.