Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and 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 vanilla and milk. Whip again until combined.
4. Sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Mix until just combined.
5. Fold in the white chocolate chips.
6. Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
7. Place the cookies on the lined tray, pressing them down slightly, leaving room in between as they will spread when baking.
8. Bake in the middle of the oven for 12-15 minutes.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
10. Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.

Method (chocolate frosting)

1. Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
2. Add in the icing sugar and cocoa powder, whip until creamy. 
3. Pour in the aquafaba and whip on high speed until light and airy, this will take around 4-6 minutes. If its too thick, add more chunks of butter / aquafaba to get it to the right consistency. 
4. Transfer the frosting into a piping bag fitted with a large star tip nozzle.
5. Pipe a thick swirl of chocolate frosting on top of each cookie.

Method (marshmallow ghosts)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
2. Place the large marshmallows on some tooth picks, using a spoon to drizzle the melted chocolate over. Place the chocolate coated marshmallows onto some grease proof paper and pop into the freezer for 2-4 minutes to set.
3. Drizzle some of the melted white chocolate over the chocolate frosting, and place one of the marshmallows in the middle.
4. Melt some dark chocolate in the same bain-marie method, this time adding the chocolate into a piping bag, snip off the tip and pipe 3 dots on the front of the marshmallow for the ghost eyes and mouth. Serve!