In the bowl of a mixer, beat the butter and powdered sugar with the K attachment for about 5 minutes, until light and fluffy. Then, add the egg, egg yolk, and vanilla essence, and continue mixing. In a separate bowl, combine the Farina flour, cornflour, and salt. Reduce the speed of the mixer and gradually add half of the flour mixture to the butter mixture. Once combined, remove the bowl from the mixer and incorporate the remaining flour by hand using a spatula, mixing in circular motions to keep the cookies fluffy.

Knead the dough gently and shape it into a rectangle. Wrap the dough in plastic film and refrigerate it for 1 hour. After chilling, sprinkle your work surface with cornflour and roll out the dough to about ½ cm thick. Using Halloween-themed cookie cutters, cut out the desired shapes. Place the cookies on a baking tray lined with non-stick baking paper, leaving about 1 cm of space between each cookie. Chill the tray of cookies in the fridge for 10 minutes.

Preheat the oven to 180°C and bake the cookies for about 15 minutes, depending on their size, or until they turn golden around the edges. Let the cookies cool completely before decorating.

For the sugar paste, place the floral water in a saucepan and sprinkle the gelatin powder over it. Stir to dissolve, then add the glucose syrup. Heat the mixture on low until it melts, then remove from the heat and stir in the vanilla powder. In a large bowl, add the powdered sugar and carefully pour in the gelatin mixture. Stir first with a wooden spoon, then knead by hand until a soft dough forms. If necessary, add more powdered sugar. To color the paste, knead in food coloring as desired.

Dust your work surface with cornstarch or cornflour and roll out the sugar paste to your desired thickness. Use the same Halloween cookie cutters to cut out shapes that match your cookies.

To assemble the cookies, spread a thin layer of jam on top of each one, then gently press the sugar paste cutouts onto the cookies to adhere. The sugar paste can be stored by folding it tightly in plastic wrap and keeping it in a cupboard for up to a week, or in the fridge for up to a month. If stored in the fridge, let it come to room temperature before using.

Enjoy your Halloween cookies!