Recipes, reviews & lifestyle

Sunday, 30 October 2016

Halloween Gingerbread Biscuits


Despite that Halloween is almost upon us, there's still time to knock up a batch of spooky Halloween gingerbread biscuits. 
I decided to make mine as simple as possible, and didn't want to do any elaborate designs. I like the effect the white icing has; I think it just looks more chic. Haha. 

These biccies would be perfect for a Halloween party, or even simpler, as a snack whilst watching scary movies in front of the telly. 

There's nothing special about this recipe; it's just a very simple gingerbread recipe - no alternatives, just what you would imagine. But there's no doubting that they're gooooood!


You can also just use this gingerbread recipe to make any type of biscuits - doesn't need to be a Halloween design! 

I used Dr Oetker's White designer icing for quickness and ease of piping. 



I also used Cake Angel's Halloween sprinkles to decorate some of the biscuits. They're so cute - especially the little ghosts and bats!


Ingredients

175g dark muscovado sugar
85g golden syrup
100g salted butter
350g plain flour
1tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg, beaten

Dr Oetker's white icing
Cake Angel's sprinkles

Method

1. Pre-heat oven to 200c/180 fan/ gas 6. In a small pan, put the butter, sugar and golden syrup. Bring to a simmer and then stir until well combined and everything has melted. Leave to cool for 10 minutes.

2. Into a large bowl, tip the flour, bicarb and spices - combine. 

3. Once cool, pour in the warm syrup mixture and the beaten egg. Stir with a wooden spoon until combined and then knead until a dough has formed. Wrap in cling film and refrigerate for 30 minutes. The dough will harden once cooled.

4. Line two baking trays with baking parchment. Remove dough from the fridge and leave to soften for a few mins. Cut the dough in half to make it easier to work with.

5. Dust the surface with some flour and then roll one half of the dough to the thickness of a £1 coin. Using some halloween-shaped cutters, cut out your shapes. Place on the baking tray and bake for 10 minutes, or until golden brown - they should appear slightly darker than the dough. They will be soft - just leave to cool slightly on the tray and when hardened, remove and cool on a wire rack. 

6. Roll out the other half of the dough and do the same process. 

7. Now to ice them: once cooled, use either the Dr Oetker's designer icing, or make some really thick icing and place in a piping bag, and ice around the edges of the biscuits. You can do any patterns you like; I have done a variety just to give you some inspiration.


You could write Happy Halloween and decorate the stems with the black and orange sprinkles


You could do something similar to this one; just draw around the edge and then do zig zag lines inside and fill with sprinkles.


This one is just a really happy pumpkin! I added the green crystal sprinkles to make it look like it had a nice, green stem.


For these ones, I just wanted to draw simple lines for the bat and with, adding the orange balls for eyes and to add definition to the broom. I decided to make the owl into a bit a dracula owl, by adding fangs. 

What other ways could we make this biscuits stand-out? Do you have any brilliant ideas? Let me know in the comments!



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