GINGERBREAD SKULLS

October 13, 2020

Great for #Halloween (31st October) or #DayOfTheDead (November 2nd) festivities this dairy-free gingerbread biscuit recipe is a keeper. For soft gingerbreads cook till just lightly browned, for crunchy gingerbreads keep baking until a dark 'n golden deep caramel colour. Perfect with a dusting of icing sugar OR for those who love to decorate with coloured icing and edible inks - the results can be stunning.

Ingredients

250 g plant based Nuttelex

6 cups plain flour sifted

4 tsp ground ginger

pinch nutmeg

pinch cinnamon

2 tsp bi carb soda

6 tablespoons golden syrup

2 cups brown sugar

1 egg beaten

1/2 cup Icing sugar for decoration

Directions

1The better your cookie cutter the better the result. We found this fabulous one on Etsy https://www.etsy.com/au/shop/CrimsonManeCreations

2Sift plain flour, ginger, nutmeg, cinnamon and bi carb together in a bowl.

3Melt the golden syrup with brown sugar and plant based Nuttelex.

4Add 1 beaten egg.

5Mix all ingredients together, knead and roll out.

6Using your skull mould, cut out your biscuits and place on baking tray.

7Bake untill golden brown.

8Let cool on cake rack, then sprinkle with icing sugar or decorate with icing.

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