Hallowe’en Gingerbread Mummies and Skeletons

Name: Hallowe’en Gingerbread Mummies and Skeletons
Yield: Makes 25–30 biscuits
Ingredients: 200 g/7 oz icing sugar; 50 g/2 oz black treacle; white icing pen; 300 g/11 oz ready-made white fondant icing; ½ tsp mixed spice; edible eyes; 2 tsp ground cinnamo; 2 tsp ground ginger; 100 g/3½ oz soft dark brown sugar; 300 g/11 oz plain flour, plus extra for dusting; 50 g/2 oz golden syrup; ½ tsp ground allspice; icing sugar, for dusting; ½ tsp fine salt; 140 g/4¾ oz chilled unsalted butter, diced; 1 egg, beaten; 1 tsp bicarbonate of soda

Preparation info

Makes
25–30
biscuits

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Little ghosts and ghouls can help their mummies make these frightfully tasty treats!

Ingredients

140 g/4¾ oz chilled unsalted butter, diced
100 g/3½

Bread

Method

Preheat the oven to 180°C/350°F/Gas 4 and line 2 baking sheets with baking parchment.

Put the butter, sugar, flour, spices and bicarbonate of soda in a food processor and blitz until the mixture resembles fine breadcrumbs. Whisk the egg, black treacle, syrup and salt in a bowl.