If you're looking for some spooky Halloween recipes, try these Halloween gingerbread biscuits.
Preheat oven to 180°C. Line two oven trays with baking paper.
Beat butter, sugar and golden syrup in a bowl with electric mixer until pale and creamy.
Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.
Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Use Halloween-themed cutters to cut out shapes. If hanging on string, with a skewer, create a hole in your preferred spot. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.
Remove from oven and cool.
Knead fondant icing on a surface dusted with icing sugar until smooth. Use a rolling pin dusted with icing sugar to roll out to about 2mm thick. Use the same Halloween-themed cutters to cut out shapes of the fondant. Brush one side with a little water and then place on top of your cold biscuit. Smooth icing with fingers to create a neat finish
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was supplied by McKenzie's Foods.
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