Preheat the oven to 350F / 180°C / Fan Oven 160°C / Gas Mark 4.
Line a baking tray with parchment paper.
Cream the butter and sugar together until light and fluffy.
Sift in the flour and bring the mixture together.
Roll the dough out to a 0.5cm thickness on lightly floured work surface.
Cut shapes out with the Halloween ghost cutter.
Bake for 15-18 minutes, until golden brown.
Transfer onto a wire rack and allow to cool.
Roll the white fondant icing out to a 0.5cm and cut out shapes using the same cutters as the cookies.
Brush the cookies with the warmed strawberry jam and stick the icing onto the cookies.
Decorate with the black writing icing.