Halloween 🎃 gingerbread cookies

Hi everybody welcome back to my blog in today's blog post I will be showing you how to make Halloween gingerbread cookies. So let's get into this recipe. Recipe from BBC.

Ingredients: 100g unsalted butter cubed,

50g golden syrup,

50g black treacle,

100g light brown soft sugar,

½ tsp bicarbonate of soda,

1 tbsp ground ginger,

1 tsp ground cinnamon,

½ tsp mixed spice,

225g plain flour.

Icing:

Icing sugar,

Water,

Food colouring.

Method:

1. Heat the butter, syrup, treacle and sugar in a medium saucepan over a low heat for 6-8 mins until the sugar has dissolved. Remove from the heat, and leave to cool for 10 mins.

2. Briefly whisk the bicarb, ginger, cinnamon, mixed spice and plain flour in a large bowl to combine. Add a pinch of salt, and the butter and sugar to the mixture. Mix briefly with a spoon, then knead to a rough ball in the bowl. Add 1 tbsp water to bring to the dough together, if you need to.

3. Tip out onto a worksurface and knead briefly again until you have a soft, pliable dough. Press out to a flat disk, wrap and freeze for 15 mins or chill for 30 mins.

4. Roll the dough out on a lightly floured worksurface, split the dough into sections and work in batches if you need to. Roll out to 5mm thick. Cut out using a gingerbread person cutter. Reroll the offcuts. You’ll get 20-25 depending on the size of your cutter.Transfer the biscuits to a parchment lined tray with a little room in-between and chill again for 10 mins.

5. Heat the oven to 170C/150C fan/gas Bake the gingerbread for 10-15 mins until the edges and lightly golden. Cool on the tray for 5 mins then transfer to a wire rack to cool completely.Mix icing sugar with ½-1 tbsp water to make a thick, pipeable icing. Transfer half of the icing to a piping bag and cut a very small hole in the bottom. Enjoy!

Bye.

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