• Preheat the oven to 160C fan-forced.
• Line two baking trays with baking paper.
• Combine butter, golden syrup and brown sugar in a small pan and heat them over medium heat, stirring, until it all melts together.
• Remove to a bowl and cool (I usually put the bowl in an ice bath for a little while because I’m impatient!).
• Stir in the egg yolk and the rest of the dry ingredients to form a soft dough. You can do this on the electric mixer.
• Turn it out onto plastic wrap and press into a flat disc. Rest in fridge for 1 hour to firm up.
• Divide the dough into 3 pieces and work with one piece at a time.
• Roll the dough to 7-8mm on lightly floured surface and cut shapes with a cookie cutter.
• Place on a baking paper-lined tray and bake for 7-10 minutes until firm. Stand on tray for 5 minutes then remove to a wire rack to cool.

For the icing:

• Whisk the egg white to almost firm peaks then slowly whisk in 1 cup of icing sugar.
• Pipe the skeletons onto the cooled biscuits then leave the icing to set.