A slightly different take on the classic festive gingerbread man, this cookie dough contains cocoa powder so it produces a dark, crisp biscuit. When cut out with a gingerbread cutter they’re the perfect shape for icing a skeleton design for Halloween. The darker colour biscuit emphasises the spooky shape and tastes even better than normal gingerbread thanks to all the chocolate in the recipe!I think that these homemade biscuits would be great to give out to trick-or-treaters or could be the dessert for your spooky Halloween party. Here’s how to make the dough and bake the perfect chocolate gingerbread skeletons:Ingredients for around 18 biscuits (depending on the size of your cutter): 300g plain flour, 50g cocoa powder, 1 tablespoon ground ginger, 120g butter, 120g brown sugar, 140g golden syrup, icing sugar for icing the skeleton shape.Step 1: Preheat the oven to 180 degrees. Mix flour, cocoa, ginger powder and butter together in a bowl. Either use your fingers to rub the butter into the flour, like a crumble recipe, or put into a food processor and pulse together until it forms a crumbly consistency. Drizzle in the golden syrup and continue pulsing the processor until it forms a dough, or mix with a knife if you’re doing it the manual way.Step 2: Divide the dough into quarters and place between two sheets of greaseproof paper. Roll out the dough then peel away the top layer of paper. Step 3: Use a gingerbread man cutter to press shapes into the dough. Peel away the excess dough, leaving the gingerbread man shapes on the greaseproof paper.
As it’s the last Pieday Friday before Christmas, I thought I’d share a couple of festive recipes to kick-start your yuletide baking – gingerbread cookies and Christmas morning muffins.
The first is a very traditional recipe for making gingerbread men, but here I have used cookie cutters from Wholeport to cut out the pieces to build a small 3D sleigh – how cool are these cutters?! So here’s how I did it: First I melted 50g margarine with 100g soft brown sugar and 3 tablespoons of golden syrup and stirring together before adding to a bowl with 300g plain flour, a pinch of salt and 3 teaspoons of ground ginger. I mixed this together and then added 4 tablespoons of milk to bring it together into a dough. I then rolled out the dough and cut out the pieces using the cookie cutters – you can use gingerbread men shaped cutters, or normal cookie cutters such as stars and circles. Bake the cookies on greaseproof paper for 10-15 minutes at 160 degrees. After they had cooled I used chocolate icing decorate the sleigh.
The second recipe is for spiced banana muffins for breakfast on Christmas morning. The batter is super-easy to make and they only take 10-15 minutes to bake in the oven. Mix 225g self-raising flour with a pinch of salt, 2 teaspoons on cinnamon and 1/4 teaspoon of bicarbonate of soda. In another bowl, cream 75g butter with 175g sugar and beat in 2 eggs before mixing into the flour. Add 450g mashed bananas and a handful of sultanas (however much you like – I put in loads!) and mix to make the batter. Put into muffin cases (like the ones I use from Wholeport) or this can even be baked as a loaf in a greased, lined tin. Bake at 180 degrees for 10-15 minutes for muffins and around 45 minutes for the loaf, checking with a cocktail stick to see if the batter has set in the middle. These are great muffins to have for breakfast on Christmas morning!
I hope you enjoy baking over Christmas and I’d love to see your recipes – tweet me photos of your festive treats at @Cassiefairy 🙂