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Serves
20
biscuits
Prep
30
mins
Cooking
10
mins
Find a recipe

Halloween Gingerbread Biscuits

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Directions
Step 1

Preheat oven to 180C. Line 2 oven trays with baking paper.

Step 2

Beat butter, sugar and golden syrup in a bowl with electric mixer until pale and creamy.

Step 3

Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.

Step 4

Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Use halloween-themed cutters to cut out shapes. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.

Step 5

Remove from oven and cool.

Step 6

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.

Ingredients
  • 125g unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup golden syrup
  • 1 egg yolk
  • 2 1/2 cups plain flour
  • 1 tsp McKenzie's Bi-Carb Soda
  • 2 tsps McKenzie's Ground Ginger
  • 1 tsp McKenzie's Ground Cinnamon
  • 1/2 tsp ground cloves
  • Coloured fondant e.g. orange, black & white

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Related Products


  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Ground Ginger 40g

  • McKenzie's Ground Cinnamon 40g

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