Tuesday, 29 October 2013

Happy Halloween with Spooky Skeleton Biscuits

The only enjoyable aspect of Halloween in a themed biscuit.

I haven't been able to watch a horror film since the terrifyingly traumatic experience of cowering behind the sofa watching "Interview With the Vampire" aged thirteen.

That classic Halloween costume, the "Scream" mask gives me palpitations. I almost cancelled our wedding venue because of stories it was (gagh!) haunted. 

And a little part of me still wants to check under the bed every night before I go to sleep.

But I am a big proponent of themed bakes. See Easter, Bonfire Night and, of course, the granddaddy of all themed bakes, Christmas.

So these biscuits a little like dipping your toe into shark infested waters but withdrawing it super quick and running in the opposite direction before the sharks have even figured out there's hope of dinner.

They look very frightened of the Killer Spider

Halloween Skeleton Biscuits

(Makes 6-8)

75g softened butter
50g caster sugar
½ tsp bicarbonate of soda
50g treacle 
2 egg yolks
250g plain flour
1 tsp ground mixed spice
1 tsp ground ginger
2 balls finely chopped stem ginger

100g icing sugar

1. Pre-heat oven to 180C/fan 160C/gas 4 and grease two baking sheets
2. Beat together the butter with the sugar for a few minutes until light and fluffy. 
3. Stir in bicarbonate of soda, golden syrup and the egg yolks. 
4. Sift in the flour, stem ginger and spices, bringing together with a wooden spoon 
5. Knead the dough until it comes together and shape into two smooth balls.
6. Wrap in clingfilm and chill for 20 mins. 
7. Roll out one ball at a time, to about 2 x £1 coin thickness. 
8. Using a gingerbread man cutter, stamp out the skeletons then re-roll the trimmings.
9. Place the skeletons onto the baking sheets and bake for 10-12 mins until slightly risen and golden brown. Cool on a wire rack
10. For the icing: sift the icing sugar into a large bowl and gradually add a little water until a thick paste is formed. Pipe the icing onto the cooled gingerbread to create the skeletons

Bakers notes...

  • This recipe is adapted from the BBC Good Food Gingerbread Tree Recipe 
  • I've used treacle rather than golden syrup to add depth of flavour 
  • For an extra grown- up ginger biscuit I've included stem ginger and ginger powder 


  1. You didn't like Interview With A Vampire? I haven't watched that film in ages! I liked it purely for Antonio Banderas. Jog on Robert Pattinson!

    I loved the surprised expression of the little guy in the middle! He's so cute.


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