This is just a bit of fun for Halloween – a simple ginger spiced cookie that can be cut into all sorts of shapes. It’s fluffier than your normal cookie – if you don’t like that then use plain flour and they will be flatter.
I’ve used gingerbread men with icing decoration to look like skeletons. You could add dripping dots of red icing if you like. For the piping just use a very small nozzle, and a thicker icing than you’d use for a cake so it holds. As you can see, my piping isn’t Bake Off worthy, I’d need a lot more practice at keeping the pressure consistent to get the lines the same width, also – I do rush a bit. But they are fun, and cute and a great Halloween treat.
If you are using Aquafaba as your egg replacer do not add 9 Tbsp! Add 3 or the dough will be too sticky, you can also do 3 tbsp of water with 2 tbsp of ground flax seed if that’s what you prefer.
Vegan Gingerbread Skeleton Man
- 500 g Self Raising Flour
- 150 g Pure Sunflower Margarine
- 1 tbsp Allspice
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tbsp Bicarbonate of Soda
- 3/4 Cup Brown Sugar
- 1 1/2 tsp Orgran Egg Replacer and 3 tbsp of water (or whatever your egg replacer says for 3 eggs)
- 225 g Golden Syrup
- Mix the flour, bicarbonate of soda, brown sugar, and spices together, then add the margarine and mix until it's the consistency of breadcrumbs. It took about 4 minutes in a mixer on high for me.
- Add in the egg replacer, water and Golden Syrup and mix until you have a firm dough (about 5 minutes).
- You may need to 'bring it together' with your hands.
- Roll it out 1/4 inch thick on a floured board and cut with a gingerbread man-shaped cutter. Bake at 170°C, 350°F for about 8 minutes and let cool on a wire rack completely.
- Make a simple icing with icing sugar and water. You want a thick consistency so think 1/2 sifted icing sugar and 1 tbsp of water. Practice a few times on a plate, just to make sure it's the right consistency.
- Using a small circular piping spout pipe an outline of the cookie. Add black food dye to the mixture after you've done all the white bits and make mouths and eyes. When making the eyes it's a quick 'up and down' motion with a tiny squeeze of the piping bag. I have a toothpick by my side to tap down any little tails that stick up. I also use the toothpick to add blood as it's easier to control the placement. Leave to dry completely and store in a single layer in an airtight cookie tin.
Fancy some other Halloween recipes?