Cassiefairy – My Thrifty Life

Cassiefairy's thrifty lifestyle blog – Saving money every day with DIY crafts, sewing projets, low-cost recipes & shppping tips


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Pieday Friday – Chocolate gingerbread skeletons recipe for Halloween

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!diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-12I 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:diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-11Ingredients 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.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-puddingdiy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-2Step 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.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-3Step 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.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-4 diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-5diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-6Step 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.diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-7diy-halloween-cookie-recipe-chocolate-gingerbread-men-skeletons-treat-dessert-pudding-8

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Pieday Friday ~ Christmas cooking

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.

baking a gingerbread sleigh using cookie cutters from wholeport

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.

baking a gingerbread sleigh using cookie cutters

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!

pieday friday recipes christmas day muffins

I hope you enjoy baking over Christmas and I’d love to see your recipes – tweet me photos of your festive treats at @Cassiefairy 🙂

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