Method (pastry)

1. In a medium sized mixing bowl, sift together the flour and sugar. Add in the cold / cubed butter and mix until it resembles sand. You can mix by hand or in a food processor.
2. Add in the ice water 1/2 tablespoon at a time until the dough comes together. It may require 1-2 tablespoons of ice-water. You want the dough to be smooth and slightly sticky, but not too dry or wet.
3. Wrap the dough in some grease proof paper and place into the fridge for 30 minutes. This will help to prevent sticking when you roll it out.
4. Preheat oven to 170°C fan and line 2 baking trays with grease proof paper.
5. Lay a sheet of grease proof paper on your worktop and dust with some flour. 
6. Roll out the dough in-between 2 sheets of floured grease proof paper until its a large rectangle. You’ll want the dough relatively thin. Use a ghost cookie cutter to cut out ghost shapes then place on the lined trays. You can keep re-rolling the excess dough to use it all up.
7. Spoon a teaspoon or two of strawberry jam on to half of the ghost cutouts and gently spread it out. Make sure there’s about 1/3 inch open space around the edge of your pastries, then brush the edges with some dairy-free milk.
8. Place another ghost shape over the jam filled ghost. Using your finger, press down the edges of the ghosts to stick them together to create a parcel, then press together with a fork to seal.
9. Brush the tops of the pop tarts with some dairy-free milk.  Bake in the middle of the oven for 20-25 minutes, or until the pop tarts are golden brown.
10. Once baked, remove from the oven and allow to cool before glazing.

Method (Glaze)

1. In a small bowl, sift in the icing sugar and add in the vanilla and dairy-free milk. Mix until smooth and its a thick, toothpaste like consistency. If its too runny, simply add in more icing sugar until it’s the correct consistency. 
2. Remove a few teaspoons of icing into a separate bowl and colour this with black food gel (this will be for the eyes and mouth).
3. Dip or pipe the glaze over the ghosts and allow any excess to drip back into the bowl. Allow the glaze to dry for about 10 minutes, then pipe 2 small dots for the eyes and a line for the mouth. Allow to set then serve. The icing will dry at room temperature.