1. In a large bowl whisk flour, salt, and 1 tablespoon sugar.

2. Cut in chilled vegan butter until mixture resembles coarse crumbs.

3. Add ice water 1 tablespoon at a time, mixing until dough holds together. Form into two discs, wrap, and chill 30 minutes.

4. Meanwhile, in a small saucepan combine blueberries, remaining 1 tablespoon sugar, cornstarch, lemon juice, and cinnamon. Cook over medium heat until thickened, then cool.

5. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

6. Roll out one dough disc to ⅛-inch thickness on a floured surface.

7. Use a ghost-shaped cookie cutter to cut an even number of shapes.

8. Place half of the cutouts on the baking sheet. Spoon about 1 tablespoon of cooled blueberry filling onto each, leaving edges clear.

9. Top with remaining cutouts, pressing edges to seal and crimping with a fork. Use a small knife or straw to cut out eyes and mouths.

10. Brush tops with plant-based milk and sprinkle with a little sugar.

11. Bake 18–22 minutes or until golden brown. Cool 10 minutes before serving.