Spooky Tea Cake Jack-o'-Lanterns

Preheat your oven to 350°F (175°C).

In a bowl, mix the baking mix, milk, sugar, and butter until a soft dough forms.

Gently smooth the dough on a floured cloth placed over a cutting board. Knead just 8-10 times as the dough can get tough quickly.

Roll out the dough to 1/4-inch thickness on the floured cloth. Cut out 2-inch circle cookies using a floured cutter. Cut circles for pumpkins, and stems from leftover dough with a knife.

Attach stems using milk and pressure on the underside of circles. Place on a baking sheet.

Bake until lightly golden around the edges (about 8 mins). Let them cool for 10 minutes before transferring to wire racks for complete cooling (15-30 mins).

While cookies cool, cut licorice into different sizes: 1/4-inch pieces for eyes, tiny dots for pupils, and 1-2 inch segments for mouths.

Combine confectioners' sugar, milk, and orange extract to make the frosting. Reserve 1 tablespoon of frosting for green stems. Color remaining frosting with orange food coloring as desired.

Frost stems and pumpkin faces with orange-colored frosting. Decorate with licorice pieces and candy corn while the frosting is still wet.