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Make your own gingerbread skeletons!

Iced gingerbread skeletons

What better way to kick off the holiday season than with gingerbread!

Personally the few times I’ve ever made biscuits they’ve never kept their shape, but with this recipe I had no problem! Plus they tasted really great (though I do admit I added a little extra ginger as I can’t get enough of the stuff). The measurements below make about 6-8 skeletons which will last a week or two, though I can almost guarantee they won’t be around that long…

For the gingerbread skeletons you will need:

Butter – 75g
Dark brown soft sugar – 60g
Golden syrup – 30g
Plain flour – 185g
Ground ginger – 1 tsp
Ground cinnamon – 1/2 tsp
Mixed spices – 1/4 tsp
*The original recipe does include bicarb but I skipped this as didn’t want mine to rise

  1. Gently melt the sugar, syrup and butter in a saucepan 
  2. In a separate bowl, add the flour and spices and mix together
  3. Add the melted butter mixture to the bowl of flour and spices and combine until it forms a dough, taking care not to overwork it (you want a nice pliable consistency, add 1/2 tsp of water if it’s looking too dry)
  4. Cover with a clean tea towel and pop in the fridge for about 40 minutes to chill
  5. Preheat your oven to 170c and dust your surface with a small amount of flour
  6. Roll out the dough on the dusted surface – you’re aiming for it to be about 1cm thick
  7. Cut out your skeletons and add them to a baking tray lined with parchment paper (check out our post on making your own homemade cookie cutters if you want to switch it up!)
  8. Bake for 10 minutes for a softer bake or 15 minutes if you want the gingerbread to snap

Gingerbread and homemade cookie cutters

For the icing you will need:

Icing sugar – 60g
Water – 1.5 tsp

  1. Simply add the icing sugar and water to a bowl and stir
  2. Pop your icing into a reusable piping bag and get decorating!

Top tip

Add chocolate drops or pieces of dried fruit to add eyes etc. and up the yum factor – you could even melt the chocolate down and skip the icing sugar completely…

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