Halloween Gingerbread Men
Prep time
Cook time
Total time
A lighter coloured gingerbread but it has a good kick of ginger and cinnamon to make a lovely, warming biscuit.
Serves: 20
  • 350g plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 125g butter
  • 175g light soft brown sugar
  • 1 egg
  • 4 tablespoons golden syrup
  • Extra flour for rolling
  • 250g royal icing sugar
  • 1 teaspoon vanilla extract
  • 40-50ml water
  1. Oven Temp: Gas 4, 350F, 180C (160C Fan)
  2. Sift together the all of the dry ingredients into the bowl of a food processor. Add the butter and whizz until the mix looks like fine breadcrumbs. Add in the sugar and whizz again just to incorporate.
  3. Beat the egg and golden syrup together, add to the food processor and whizz until the mixture starts to come together. Tip the dough out onto a lightly floured surface and knead until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
  4. Preheat the oven to 180C. Line two baking trays with grease-proof paper.
  5. Roll the dough out to about half a centimetre thickness on a lightly floured surface. Using gingerbread men cookie cutters, cut out and place on the baking tray, leaving a gap between them.
  6. Bake for 12-15 minutes, or until lightly golden-brown.
  7. Leave on the tray for 10 minutes to cool slightly, then move to a wire rack to finish cooling.
  8. To make the icing add the royal icing sugar, vanilla extract and 40ml of water to the bowl of a mixer with the whisk attachment or you can use an electric whisk. Before whisking mix together with a spoon or spatula. This will prevent a icing sugar cloud when you start mixing.
  9. Whisk for a couple of minutes until thick, if too thick to pipe, loosen with an additional teaspoon or two of water.
  10. Put into a piping bag.When cooled decorate with the icing.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/halloween-gingerbread/