Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Mix the flour, bicarb, ground ginger and ground cinnamon in a bowl.
Put the butter, sugar, syrup and treacle in a pan and heat gently until melted. Pour into the flour mix and combine to a dough (if it feels too stiff, add a drop of water to help bring it together).
Roll out the dough on a lightly floured worksurface to about ½cm thick. Cut into biscuits using a gingerbread man cutter, then gather up the off cuts, reroll and keep cutting until you have used up all the dough.
Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.
To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste.
Use a piping bag with a very thin nozzle to pipe skeleton outlines on the biscuits. Leave to set, then add faces with an edible food colour pen or writing icing, if you like.
These will keep for 3-4 days in an airtight container. If transporting to a party, put sheets of baking paper between the biscuit layers to keep the icing from being damaged.