Find some of your favourite Halloween cookie cutters and create these spooky ginger biscuits and get children involved in decorating.
350g plain flour
2 tsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
100g soft brown sugar
150g gold syrup
150g soft butter
A pinch of salt
1 egg yolk
500g ready to roll fondant icing
A selection of colours - orange and green for the pumpkins and black for the bats
Some edible ‘eyes’
- First put the butter on the back of the AGA to soften if necessary.
- Beat together the soft butter and brown sugar until well combined and slightly paler in colour. Mix in the egg yolk and syrup followed by the flour, spices, bicarbonate of soda and salt.
- Mix well then bring together into a ball. Knead a little then flatten slightly, wrap and rest in the fridge for an hour.
- To make the biscuits, roll out the dough to 4 - 5mm thick, this is easier to do in two pieces.
- Cut out spooky shapes then place on the baking tray, leaving space approximately 2 cm between the biscuits, and bake in the AGA baking oven for 8 - 10 minutes. After this time, check on the biscuits, turn the trays round and bake for a few more minutes if necessary. The biscuits are cooked when they begin to colour on the bottom, so lift one to check.
- Cool then decorate. The biscuits can be stored in an airtight container for several days.
- Divide the fondant icing into 3 pieces, colour one black for the bats, leave one white for the ghosts and setting a small piece aside for green pumpkin stalks, colour the remainder orange for the pumpkins. It can be a good idea to wear gloves for this, apply a little colour to the fondant and knead until smooth and the colour is evenly distributed.
- Roll out the coloured icing, cut out using the same cutter, wet the biscuit with a dab of water using a pastry brush then smooth on the icing shape. The biscuits will have expanded a little during cooking so the icing shape will be slightly smaller.
- Finish with edible eyes.