Gingerbread Skeletons

01Method

1. 1

   Heat the oven to 200 °C (or 180 °C for convection).

2. 2

   In a large bowl, combine the flour with baking soda, ground ginger, and ground cinnamon.

3. 3

   In a saucepan, gently warm the butter, sugar, golden syrup, and molasses together until the sugar dissolves completely.

4. 4

   Pour the warm mixture into the dry ingredients and knead until a smooth dough forms, adding a splash of water if needed.

5. 5

   Roll the dough on a floured surface to about 1/2 cm thickness. Cut out skeleton shapes with a cutter, reroll scraps, and repeat until all dough is used.

6. 6

   Place the cookies on baking sheets lined with parchment paper and bake for 12–14 minutes until golden brown. Cool completely.

7. 7

   Dilute the royal icing with water to a toothpaste-like consistency in a bowl.

8. 8

   Using a piping bag with a fine tip, outline skeleton features on each cookie and allow to set. Then draw in facial details with food coloring or an edible marker.

9. 9

   Store the finished cookies in an airtight container for up to 3–4 days, separating layers with parchment paper when transporting.