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Ghost and Mummy Cookies
Ghost and Mummy Cookies
A Halloween baking idea, and decoration all rolled into one. These ghost and mummy cookies are sure to go down a treat. Don't forget to download our Mummy & Ghost templates!
Printable version A4 | A5 | Index card
Makes 15
Ingredients
- 225g plain flour
- ¼ tsp salt
- 2 tsp ground ginger
- ½ tsp baking powder
- 50g butter
- 100g soft, dark brown sugar
- 100g golden syrup
- 1 egg, yolk only
- 1 tbsp milk
- 340g icing sugar
- 1 black writing icing
Total time required
- Preparation time:
- Cooking time:
Instructions
- Sift the flour, salt, ginger and baking powder into a bowl. Put the butter, sugar and syrup in a pan and heat gently, stirring until the butter has melted. Remove from the heat.
- Beat the egg yolk and milk together and stir into the cooled butter and sugar. Pour the pan’s contents into the dry ingredients and stir to form a soft dough. Wrap tightly in clingfilm, then refrigerate for at least 30 minutes until firm.
- Preheat the oven to 180°C/350°F/Gas 4. Roll out the dough on a lightly floured surface to around 3mm thick. Use the templates (details above) to cut out ghost and mummy shapes and transfer to baking sheets, spacing them about 2½cm apart. Re-roll the trimmings and cut out more cookies until all the dough has been used.
- Make holes in the tops of the cookies using the end of a straw. Chill the cookies in the freezer for 10 minutes, then bake for 11-12 minutes until they start to turn darker around the edges. Remove from the oven and allow to cool for 5 minutes then transfer to a wire rack to cool completely
- Make the icing according to the pack instructions. Ice the cookies and decorate using the silver balls and sprinkles, then allow to set. Thread thin ribbon through the holes to hang the cookies.
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