Halloween Gingerbread Skeleton Men
Serves : 12 Gingerbread Men
They're creepy and kooky, and all together... cuties! How could you not resist these adorable Halloween Gingerbread Skeleton Men for the spookiest night of the year!
Equipment
Ingredients
- 350 g Plain Flour or All Purpose flour
- 150 g Light Soft Brown Sugar
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Baking Soda
- 100 g Butter Salted, Cold and Cubed
- 1 Eggs Medium
- 4 tbsp Golden Syrup or Light corn syrup
VIDEO
Instructions
- Preheat the oven to 180C/350F and line two large baking trays with baking parchment.
- In a large mixing bowl, sift the flour, ginger, cinnamon, nutmeg and baking soda. Add the butter and rub in with your fingertips. The rubbed-in mixture should resemble fine breadcrumbs or sand. Add the sugar to the rubbed-in mixture.350 g Plain Flour, 1 tbsp Ground Ginger, 1 tsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1 tsp Baking Soda, 150 g Light Soft Brown Sugar
- In a separate bowl, add the egg and golden syrup. Whisk together.4 tbsp Golden Syrup, 1 Eggs
- Make a well in the centre of the rubbed-in mixture, and pour in the egg and golden syrup. Mix together to form a smooth dough.
- Roll the dough into a sausage, wrap in cling-film and chill in the fridge for 30 minutes.
- Remove the chilled dough from the fridge and roll out on a floured surface to a thickness of approximately 3-5mm.
- Using a gingerbread man cutter, cut out as many gingerbread men as possible. Gently lift onto the lined baking tray with a flat palette knife.
- If using an embossing stamp, gently but firmly press onto the gingerbread men; or using a small knife or cocktail stick make holes for eyes, mouth and buttons.
- Make sure the gingerbread men are spaced well apart to allow them to spread when they are baking. Bake for 8-10 minutes or until golden brown.
- Take the gingerbread men out of the oven and slide them off the baking tray and onto a cooling rack to cool.
- To decorate, fill a piping bag fitted with a round piping nozzle, with Royal Icing and flood the embossed skeleton. Alternatively, fill a piping bag and snip off the end to make a very small opening.
Notes
- Chill your gingerbread dough - wrap the dough in clingfilm and pop in the fridge to chill for at least 30 minutes before rolling out. It's easier to handle and less likely to stick to your rolling pin.
- Add a sprinkle of water - if you find your dough breaks apart when rolling out, this usually indicates that it is too dry. Fix this by sprinkling a little cold water over the dough with your fingers, then gently bringing it back together before rolling out again.
- Don't overwork the dough - handle the dough with care and you'll get great gingerbread men every time. Overworking or over-rolling the dough can cause the cookies to be tough. You're after a firm snap, not one that gives your teeth a workout.
- Freeze leftover gingerbread dough - if you don't want to make a whole batch or you have dough leftover, wrap the dough tightly in clingfilm and freeze for up to 3 months
- Humidity is the bane of a gingerbread man's life - make sure you keep your gingerbread somewhere cool and dry, and in an airtight container. Leaving it out will make it turn soft really quickly
Nutrition
Serving: 1Gingerbread ManCalories: 245kcalCarbohydrates: 41gProtein: 4gFat: 7gSaturated Fat: 5gCholesterol: 32mgSodium: 115mgPotassium: 59mgFiber: 1gSugar: 18gVitamin A: 228IUCalcium: 21mgIron: 2mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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