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.
Step 2 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 3: 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 4: 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.
Step 4: Transfer the greaseproof paper with dough shapes onto a baking tray and cook at 180 degrees for 8-12 minutes. Keep an eye on them, as the edges will start to singe! The biscuits will still feel a little soft when you bring them out of the oven but will become crisp as they cool down.
Step 5: Mix icing sugar with a tiny drop of water to create a smooth icing paste. Once the gingerbread biscuits are totally cool, you can carefully decorate the gingerbread men with the shape of a skeleton.
Let me know if you have a go at baking these treats for yourself this Halloween, and leave me a comment if you can think of other uses for the chocolate gingerbread biscuits throughout the rest of the year.