Make our spooky Halloween gingerbread cookies, then check out our Halloween biscuits (do you think these mummy biscuits are spooky or cute?!), Halloween cupcakes, Halloween cake, toffee apples and other Halloween baking ideas.
Ingredients
- plain flour 300g, plus extra for dusting
- bicarbonate of soda 1 tsp
- ground ginger 2 tsp
- ground cinnamon ½ tsp
- butter 125g
- soft dark brown or dark muscovado sugar 100g
- golden syrup 2 tbsp
- black treacle 2 tbsp
- royal icing 100g
- black edible food colour pen or black writing icing to decorate, (optional)
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Mix the flour, bicarb, ground ginger and ground cinnamon in a bowl.
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Step 2
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).
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Step 3
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.
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Step 4
Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.
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Step 5
To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste.
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Step 6
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.
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Step 7
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.
Check out these other spooky halloween treats for kids and adults...
Nutritional Information
- Kcals 101
- Fat 3.6g
- Saturates 2.2g
- Carbs 16g
- Sugars 8.2g
- Fibre 0.5g
- Protein 1.1g
- Salt 0.2g