The internet is such an amazing tool. Last Friday I read a post on one of my favourite (Australian) food blogs Bake for Happy Kids where Zoe had made these gingerdead cookies. I thought they would be perfect for the kids to make in the run up to Halloween and so I bought the cutter from Amazon and by the next day the cutter had arrived at my house here in the UK.
Of course the kids were over the moon when I suggested making these scary Halloween Cookies. The gingerbread dough is very easy to handle and they only really needed my help to get an even thickness when rolling the dough out. I was a bit more dubious about their icing skills but they were determined to do it themselves. I showed them the first one and I found it quite difficult because I don’t have a particularly steady hand. My son who is 7 went first and was really confident and did a better job than me. The same can’t quite be said for my 4 year old but she had good fun licking the bowl.
I thought the cookie cutter was quite expensive but it worked really well and made a good impression on the raw dough which makes it easy when you come to ice them.
Now I’m off to clean up my kitchen ….. no sign of the kids.
Gingerbread men with a difference - perfect for Halloween.
- 100g butter
- 40g caster sugar
- 40g soft dark brown sugar
- 75g golden syrup
- 250g plain flour
- ¾ tsp bicarbonate of soda
- 1 tsp ground ginger
- ¼ tsp ground cinnamon
- 150g icing sugar
- 35ml water (or enough to make a sloppy paste)
- Preheat the oven to 180°C (350°F). Line 2 baking trays with parchment paper.
- Add the butter, sugars and golden syrup together in a saucepan and heat until the butter has melted.
- Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl.
- Add the melted butter mixture to the flour and knead until it all comes together.
- Leave the dough to one side to cool slightly. It can become too hard if you cool in the refrigerator.
- Dust your work surface with flour and roll the dough out to about a 5mm thickness.
- Cut the shapes out using a cookie cutter.
- Transfer to your baking tray and cook in the oven for about 11 - 12 minutes.
- Remove from oven and cool completely before icing.
- To ice: Mix the icing sugar and water to a paste. Use a piping bag with a small nozzle and decorate as desired.
This recipe does not work well if you try and substitute the sugars stated in the recipe. I have tried it with granulated sugar and light brown sugar and the mixture becomes very crumbly and unworkable.