Step 1 - Prepare the following equipment: lined baking tray, rolling pin, pastry brush, scissors, sharp knife, skull shaped template, small circle cutters, small heart shaped cutter, mouth shaped template.

Baking the shortbread:

Step 2 - Pin out the dough on a clean surface lightly dusted with flour. Cut as many shapes as required using the Skull shaped template and a sharp knife.

Step 3 - Place the shapes on a greased and lined baking tray and bake in the oven for 15 to 20 minutes until golden brown.

Step 4 - Remove from the oven and allow to cool on a wire rack. Clean utensils and work surface. Prepare the biscuits by brushing over the surface with a thin layer of apricot jam.

Decorating the biscuits:

Step 5 - On a clean, dry surface knead the White Sugarpaste until pliable.

Step 6 - Dust the work surface with icing sugar and pin out the icing until 2-3mm thick.

Step 7 - Using the same Skull shaped template used for the biscuit dough, cut shapes out of the pinned out icing with a knife and place onto the prepared biscuits, gently smooth down with the palm of your hand.

Step 8 - Before the icing has time to set, cut out circles for the eyes and an upside-down heart shape for the nose. Then, using the circle cutters again, cut out two larger circles side by side and two smaller ones either side of these to create teeth. Or, use the mouth shaped template and cut around it with a sharp knife.

Step 9 - On a clean, dry surface knead the Pre-Coloured Sugarpaste or colour your left over White Sugarpaste with a ProGel of your choice until pliable. This icing can be blended with white in different ratios to create a variety of orange shades.

Step 10 - Dust the work surface with icing sugar and pin out the icing until 2-3mm thick.

Step 11 - Cut out shapes using the same cutters as used to cut out the eyes, nose and mouth and insert these into the white icing.

Step 12 - Once the icing has completely set, decorate the Sugarpaste using our Cake Art Pens.