Make the pastry

• Rub the cold vegan butter into the plain flour until it resembles breadcrumbs.
• Stir in the icing sugar, then add the cold plant milk and bring together into a dough.
• Wrap and chill the dough until firm.

Roll and cut the shapes

• Roll the dough out on a floured surface to about 3 mm thick.
• Cut out ghost shapes with the cookie cutter, re-rolling the trimmings.

Fill the pop tarts

• Spoon a little jam into the centre of half of the ghost shapes.
• Brush the edges with plant milk, top with a second ghost shape and press the edges to seal.
• Crimp the edges with a fork and prick the tops with a few holes.

Bake

• Place the pop tarts on a lined baking tray.
• Bake at 180 °C until golden.

Glaze and decorate

• Mix the icing sugar with the plant milk into a thick white glaze.
• Spread the glaze over the cooled pop tarts.
• Draw ghost faces with black food colouring and let the icing set.