Recipes
Pumpkin emoji gingerbead biscuits
Spook-tacular Halloween pumpkin cookies that the whole family will love to make - and eat!
Spook-tacular Halloween pumpkin cookies that the whole family will love to make - and eat!
(55 votes)
Cook: 1 Hour
Serves: 14
Nutritional Information
Each 64g serving contains
Energy
1111kj
266kcal
1111kj
266kcal
13%
Fat
7.7g
7.7g
Med
11%
11%
Saturates
4.9g
4.9g
Med
24%
24%
Sugars
28.8g
28.8g
High
32%
32%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1736kj/415kcal
Typical energy values per 100g:
1736kj/415kcal
Ingredients
100g light muscovado sugar
55g golden syrup
300g plain flour
1tsp bicarbonate of soda
2 tsp ground ginger
1 egg yolk
1 egg white
225g sifted icing sugar
1 quantity royal icing
orange gel food colouring
50g yellow ready to roll icing
Green gel food colouring
100g butter
Method
1
Preheat the oven to 180C/Fan160C/Gas 4. Melt the butter, muscovado and syrup in a saucepan – don’t let the mixture boil. Stir together the flour, bicarbonate and ginger. Stir in the hot butter mixture and then add the egg yolk and mix to form a stiff dough.
2
Cut out your pumpkin emoji template from cereal packet cardboard using the template provided (you can download it by clicking the link above).
3
Between two sheets of greaseproof paper, the same size as your baking tray, roll out ¼ of the warm dough to be a little thicker than a £1 coin - there’s no need for flour. Using a sharp knife and the template, cut out gingerbread shapes, leaving a gap between them. Carefully lift off the leftover dough between, leaving just the biscuits on the paper. Carefully place the paper on a baking tray. Repeat three more times until you have 12-14 shapes, you can re-knead and re-roll the trimmings to make spares.
4
Bake 10mins until firm and browning round the edges. Leave to cool and firm up on the baking sheets.
5
To make the icing, whisk the egg white until frothy then gradually beat in the icing sugar. Beat for a further 2-3 mins until the royal icing is thick and glossy. Cover with cling film until ready to use; the cling film should touch the surface of the icing.
6
Colour 4tbsp royal icing orange. Spoon into a piping bag fitted with a small plain nozzle and use to outline each biscuit. Leave the remaining icing in the bag. Leave biscuits to dry for 15 mins.
7
Colour all but 1tbsp of the remaining royal icing orange. To make a spreadable icing stir in 1/4 - 1tsp of water (you may need a little more). Divide the orange icing between the biscuits and spread out with a small palette knife. Leave to set for 10 mins.
8
Using the remaining orange icing, pipe grooves on each pumpkin.
9
Knead the yellow icing until soft and roll out thinly on a surface lightly dusted with icing sugar. Cut out eyes and mouths and lift into place.
10
Colour the remaining royal icing green and dab a little on the top of each biscuit for a stem. Leave biscuits to dry until all icing is fully set.