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Privacy NoticeBake these frightfully good ginger biscuits this weekend to delight the entire family – with some spare for those ghoulish trick or treaters… or maybe not. This warming recipe will make a deliciously giant batch and will leave your kitchen smelling authentically autumnal with scents of ginger, mixed spice and cinnamon. Baked and ready to decorate in under 15 mins, have fun creating your own spooky faces and skeleton bodies using ready to roll icing – easy, speedy and cost effective. Why not get creative and turn your skeletons into family members for fun at your Halloween party, or even make the family pet? And play about with icing colours too – Sugar Skulls patterns are stunning, colourful and as equally delicious. Gingerbread skeletons
These are not only fun for the whole family but spookily delicious too
(Image: Wooden Table Productions)
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Makes 18-20 Ingredients 100g unsalted butter 4 tbsp golden syrup 100g brown sugar 225g plain flour 2 tbsp ground ginger 1 tsp ground cinnamon 1 tsp mixed spice ½ tsp bicarbonate of soda A pinch of salt To decorate 150g ready-to-roll white fondant icing Both black and white writing icing 1. Heat the butter, syrup and sugar in a saucepan over a low heat for 5 minutes or until the sugar has dissolved. 2. Leave to cool. Mix the flour, ginger, cinnamon, mixed spice bicarbonate of soda and salt in a bowl. Pour the butter and sugar into the dry ingredients. 3. Stir to combine, then knead to a rough ball in the bowl. You may need to add a tablespoon of water to bring the dough together. Tip out onto a clean surface and knead again until you have soft, pliable dough. 4. Wrap in clingfilm and chill in the fridge for 30 minutes. Roll the dough out on a floured surface to a 5mm thickness. Stamp out the shapes using a gingerbread person cutter. Reroll the offcuts and cut shapes until all the dough is used. 5. Transfer the stamped-out biscuits to a parchment-lined tray with a little room in between. Chill again for 10 minutes. Heat the oven to 170ºC/150ºC fan/gas mark 3. Bake the gingerbread for 10-15 minutes until lightly golden. Cool on the tray for 5 minutes then transfer to a wire rack to cool completely. 6. Roll out the fondant icing and cut out the bone shapes. Add a little white icing to the back of the fondant icing bones and stick to the gingerbread. 7. Use the black writing icing for the eyes and nose of your gingerbread skeletons. Recipe by Wooden Table Productions/ Victoria GrayStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
