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Gingerbread Halloween sticks

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Put a spooky twist on your go-to gingerbread recipe with these Halloween gingerbread sticks. Perfect for sharing, this gingerbread biscuit recipe is definitely one to add to the list.

  • Makes1, makes 50 sticks
  • Cook time20 minutes
  • Prep time30 minutes, + cooling, setting & 30 mins chilling time
Gingerbread Halloween sticks

Ingredients

  • 150g butter, chopped
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (175g) golden syrup
  • 1 Coles Australian Free Range Egg
  • 3 cups (450g) plain flour
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • Coles Bake & Create Eyeball Decorations, to decorate

Royal icing

  • 1 Coles Australian Free Range Egg white*
  • 1 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar
  • Purple, orange and green gel food colouring, to tint

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the butter, sugar and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the butter melts and the mixture is smooth. Set aside for 5 mins to cool.
  2. Step 2

    Transfer butter mixture to a large bowl. Whisk in the egg. Add the flour, ginger and mixed spice and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover and place in the fridge for 30 mins or until firm.
  3. Step 3

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out dough on a lightly floured surface until 4mm thick. Cut into 1.5cm x 10cm batons. Place on lined trays. Bake for 10-12 mins or until golden brown. Cool on the trays.
  4. Step 4

    To make royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste. Divide into 4 even portions. Reserve 1 portion. Tint the remaining portions purple, orange and green. Place each portion in a separate piping bag fitted with a 1mm plain nozzle.
  5. Step 5

    Decorate gingerbread with royal icing and eyeball decorations. Set.

Gingerbread Halloween sticks

Gingerbread Halloween sticks
  • Makes1, makes 50 sticks
  • Cook time20 minutes
  • Prep time30 minutes, + cooling, setting & 30 mins chilling time
Ingredients
  • 150g butter, chopped
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (175g) golden syrup
  • 1 Coles Australian Free Range Egg
  • 3 cups (450g) plain flour
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • Coles Bake & Create Eyeball Decorations, to decorate

Royal icing

  • 1 Coles Australian Free Range Egg white*
  • 1 tsp lemon juice
  • 1 1/2 cups (240g) pure icing sugar
  • Purple, orange and green gel food colouring, to tint
    Description

    Put a spooky twist on your go-to gingerbread recipe with these Halloween gingerbread sticks. Perfect for sharing, this gingerbread biscuit recipe is definitely one to add to the list.

    Method
    1. Step 1

      Combine the butter, sugar and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the butter melts and the mixture is smooth. Set aside for 5 mins to cool.
    2. Step 2

      Transfer butter mixture to a large bowl. Whisk in the egg. Add the flour, ginger and mixed spice and stir to combine. Turn the dough onto a lightly floured surface and knead until smooth. Cover and place in the fridge for 30 mins or until firm.
    3. Step 3

      Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out dough on a lightly floured surface until 4mm thick. Cut into 1.5cm x 10cm batons. Place on lined trays. Bake for 10-12 mins or until golden brown. Cool on the trays.
    4. Step 4

      To make royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary to make a thick paste. Divide into 4 even portions. Reserve 1 portion. Tint the remaining portions purple, orange and green. Place each portion in a separate piping bag fitted with a 1mm plain nozzle.
    5. Step 5

      Decorate gingerbread with royal icing and eyeball decorations. Set.