Cheesy vegan skull crackers for Hallowe'en

Normally I don't really make a lot of hallowe'en food, I just enjoy all the crazy fun stuff that everyone else posts, but this year, I'm making an exception and offering up my own contribution.

However, with a metric truckload of revision and a couple of assignments hanging over me, I desperately needed a way of procrastinating. So here it is - the cheesy skull crackers I made rather than getting on with my actual university work.

Happy hallowe'en!

Cheesy skull crackers

Ingredients
150g self raising flour
50g ground almonds
Pinch salt
3tbsp of non-dairy milk
50g non-dairy spread/butter
5g nooch
Olives
Sunflower seeds

How you do it
Preheat your oven to 180C.
Mix together the flour, almonds, salt and nooch (if your scales aren't overly precise, just grab whacking handful of nooch and that's the right amount) in a bowl.
Add the vegan butter and rub through your fingers until you get something that resembles fine breadcrumbs
Add the milk and bring together til you get a dough.
Roll out on a flour board til the dough is a little under half a centimetre thick.
Cut out some rounds with a round cookie cutter or similar (I used a wine glass)
Between your thumb and forefinger, grab the dough about half way down and squeeze til you have a little jaw for the skull and then gently roll over with a rolling pin - voila, skull biscuits!
Place olives for the eyes and sunflower seeds for nose and teeth. If they're not sticking to the biscuit, brush with a bit of non-dairy milk and try again.
Put your completed skulls onto a greased baking sheet and into the oven for 17 to 20 minutes.