Spooky Chocolate Skeleton Biscuits

In a large mixing bowl, cream together the unsalted butter and caster sugar using a whisk or electric beaters until the mixture is smooth, pale, and fluffy.

Sift in the plain flour and cocoa powder, then add the black food colouring. Mix until a uniform dough forms. Wrap the dough and chill in the refrigerator for 30 minutes; this makes it much easier to handle and roll.

On a lightly floured work surface, roll out the chilled dough to a consistent thickness of about 1cm.

Use a person-shaped cookie cutter to cut out the biscuits. Arrange them on 2-3 large baking trays lined with parchment paper. Gather any excess dough, reroll, and repeat the process. Chill the cut-out shapes for another 30 minutes to help them retain their detail during baking.

Preheat your oven to 180°C (160°C fan / gas mark 4). Bake the biscuits for 18-21 minutes, or until they are firming up around the edges. Allow them to cool completely on a wire rack before decorating.