Make the most of Halloween with these tasty gingerbread skeletons. They’re guaranteed to go down a treat!
Note: + cooling, 30 mins resting & 30 mins setting time
- 150g butter, chopped
- 1/2 cup (110g) brown sugar
- 1/2 cup (125ml) golden syrup
- 1 Coles Australian Free Range Egg
- 3 cups (450g) plain flour
- 1 tbs ground ginger
- 1 1/2 tsp mixed spice
- 330g pkt royal icing
- Red and yellow liquid food colouring
- Dark chocolate writing icing, to decorate
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Combine the butter, sugar and golden syrup in a saucepan over medium heat. Cook, stirring, for 3-5 mins or until the butter melts and the sugar dissolves. Set aside for 15 mins to cool.
Transfer the butter mixture to a bowl. Add egg and whisk to combine. Stir in flour, ginger and mixed spice. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to rest.
Divide the dough into quarters. Roll each portion out on a lightly floured surface to a 3mm-thick disc and use a 10cm gingerbread man cutter to cut out shapes. Place on prepared trays. Bake, swapping trays halfway through cooking, for 12-15 mins or until light golden. Cool on trays.
Prepare icing following packet directions. Reserve half the icing. Tint remaining icing orange using red and yellow food colouring. Spread evenly over half the biscuits. Set aside for 30 mins to set. Place the reserved icing in a piping bag fitted with a 2mm nozzle. Pipe skeleton shapes over the plain and iced biscuits. Set aside to set. Decorate the faces with writing icing.