These gingerbread skeletons are my new favourite things to make. It’s the 27th of October, and I’ve already made (and eaten) 3 batches. They look adorable, and they’d be a perfect half term activity to do with kids (if you’re not too worried about the skeleton-y-ness..)
And, even better, you don’t need any fancy apparatus, just a gingerbread man cutter and an icing bag, although any shapes, animals or otherwise work, I’ve experimented with skeleton sausage dogs and vampire sheep.
300 g plain flour, plus extra for rolling
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
125 g unsalted butter
100 g soft light brown sugar
4 tablespoons golden syrup
300g icing sugar
Juice of 1 lemon
Preheat the oven to 180ºC/gas 4.
Mix all the dry ingredients except the sugar, together in a big bowl.
Melt the butter, sugar and golden syrup together over a low heat until the sugar dissolves and then add to the dry ingredients.
Knead until it forms into a dough ball, and you’re good to go!
Pull the dough ball into rough thirds, sprinkle a little flour on a clean work surface and roll until its about 5mm thick.
Cut your shapes and then transfer to baking tins lined with baking paper, remembering to leave a gap between your shapes.
Cook for about 10-12 minutes, until still soft but golden.
Whilst they’re cooling, you can mix your icing. Sieve the icing sugar into a bowl and add the lemon juice whilst stirring. When the mixture is well stirred scrape it into your icing bag with a small nozzle on the end.
Et voila! Have fun icing your new gingerbread men/ghouls/sausage dog creatures, and have a happy Halloween!