Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and caster sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the milk. Whip again until combined.
4. Sift in the flour, baking powder, bicarbonate of soda and ground spices. Mix until just combined. 
5. Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Roll into a ball.
6. Roll the cookie dough ball in some caster / granulated sugar. 
7. Place the cookies on the lined tray, use the base of a glass or something with a flat bottom to lightly press the cookies down. Using a spoon or your thumb, indent the toadstool shape.
8. Transfer some of the jam into a piping bag, snip off the tip. Pipe the jam into the toadstool cap only.
9. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
10. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
11. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
12. Melt the white chocolate, allow to cool slightly then transfer into a piping bag and snip off the tip. Pipe the stem of the toadstool with the white chocolate, as well as little dots on top of the jam (refer to video for example). 
13. Place in the fridge to allow the chocolate to set / firm up.
14. Once ready, serve and enjoy!