This sweet treat is just the ticket!
All the flavour of puss wrapped up in delicate layres of Mummy Skin. Think Pharaoh, not your Ma.
These bite-sized nuggets of horror will have your cousins confused and your postman puzzled.
Enjoy this gruesome grub and let us know what you think by using the hashtag #RascallyDiner.
500g Layered Mummy Skin
1 Jar Parisian Pomeranian Puss
25g Ground Up Bones
30ml Ghosts' Tears
Cookie Cutter, about 7 or 8cm in diameter.
Pastry Brush (or use your fingers)
Get your adult to preheat the oven to 200° C.
Sprinkle the surface with some Ground Up Bones.
Using a rolling pin, roll out the Layered Mummy Skin until you can cut out 12 discs.
Press down firmly on the cookie cutter to cut through the Layred Mummy Skin. Then use the rolling pin to increase the size of the circle by 1-2cm.
If, like us, you want to create a leaning tower of Mummy Skin, remember to sprinkle each circle with a little Ground Up Bones so that they don't stick together.
You will see what we mean in the next picture.
Now we are ready for the Parisian Pomeranian Puss!
Powder your work surface with a dusting of Ground Up Bones and then get yourself a circle of Layered Mummy Skin. Then, and only then, pop a dollop of Puss in the centre of the circle.
This is the tricky bit.
And has the potential to get a little messy.
Brush the edges of the circle with water. Then, take the edges of the Layered Mummy Skin and carefully pull them towards the centre so you can pinch them together.
Make sure that the pastry is pinched and pressed firmly together at the top because these Puss Puffs love to open their mouths and drool whilst they are cooking in the oven.
Spread them out evenly on a baking tray and finally brush each nugget with a little of the Ghosts' Tears using the pastry brush.
Now, where is that pesky grown up?
Give the baking tray to your adult and tell them to cook your Puss Puffs in the oven for 20 minutes.
Step 6: Let them cool and then serve those Puss Puffs!
Finding pinching the pastry together too tricky? Go for the tried and tested pasty approach.
Just fold the circle over in half and then press down the edges using a fork.