Prepare the cookie dough base by mixing the cooled melted butter and sugar (sachet 1) until combined. Add the egg and whisk until combined, then mix in the cookie mix (sachet 2) to form a soft dough.

Divide the dough evenly between three bowls and colour each one with a different gel food colouring – use a spoon to avoid staining your hands.

Cover the doughs and place in the fridge to chill for 1 hour.

Preheat the oven to 160°C fan-assisted convection and line a large oven tray with baking paper.

Pinch heaped teaspoon-size blobs from each colour dough and press together into one clump. Roll between the palms of your hands into a smooth ball until you’re happy with the marbling of the colours. Press flat to 1cm thick, then coat in white sugar.

Place the cookies on the prepared tray and bake for 8-10 minutes or until puffed but still soft in the centre. As soon as the cookies come out of the oven, press a few candy eyes into each one. Allow to cool before enjoying.

Tips: The gel variety of food colouring is the best one to use in this recipe – unlike powder and liquid food colouring, you don’t need to use a lot to get an intense colour!