Place the softened butter into a bowl with the caster sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and combine well until it forms a stiff dough. Wrap in clingfilm and place in the fridge to chill for 30 minutes. Preheat oven to 180°C/ 350°F/gas mark 4. Roll out the dough on a lightly floured surface and stamp out about 18 bats. Place on a large, lightly greased baking shet and bake for 12-14 minutes until pale golden in colour. Cool on a wire rack. Decorate the cookies when cold with thinly rolled-ou Wrap in clingfilm and chill in the fridge for 30 mins.
Preheat oven to 180°C (350°F, gas mark 4). Roll out the dough on a lightly floured surface and stamp out about 10 bats and 8 pumpkins, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.
To make the icing: Combine the dried egg white with a little warm water according to the packet instructions until a smooth paste is formed. Whisk in the sifted icing sugar, a little at a time and add a few drops of black food colouring. Spread the icing on top and when dry use the red icing pen for the eyes.