Gingerbread witches, cats and ghosts

Instead of giving “Trick or Treat” sweets why not make Gingerbread Witches, Cats and Ghosts!!

Here’s the basic recipe for the gingerbread, once you have cut out the desired shapes why not let the kid’s go mad with the decorating.

By Lindsey Sherrard

Ingredients

5tbsp Cold water

200g / 7oz dark brown sugar

3tbsp Treacle

3tbsp Golden syrup

2 level tbsp Ground ginger

1 level tbsp Ground cinnamon

250g / 8 ¾ oz Butter, diced

1 tsp Bicarbonate of soda

560g / 1lb 3 ¾ oz Plain flour

Method

1.    Place the water, sugar, treacle, golden syrup and spices in a heavy based saucepan and gently bring to the boil, stirring throughout.

2.    Once boiled, remove the pan from the heat and gradually stir in the butter and allow to cool slightly.

3.    Add the bicarbonate of soda and beat thoroughly. This can be done in an electric mixer if you prefer.

4.    When the mixture is cool, sieve in the flour and beat until a soft dough is formed.

5.    Wrap the dough in cling film and refrigerate for at least a couple of hours, preferably overnight.

6.    Pre-heat the oven to 200*C / 400*F / gas mark 6.

7.    Unwrap the dough and knead thoroughly. Roll out on a lightly floured board to a thickness of about ½ cm / ¼ “.

8.    Cut out the gingerbread shapes either using cutters or make a cardboard template of Witches hats, cats, ghosts, pumpkins etc.

9.    Place on a baking tray lined with greaseproof paper.

10. Bake for 8-10 minutes depending on the size of the gingerbread. When baked they’ll be firm to touch. Leave on the baking tray for a few minutes then place on a wire rack and leave to cool completely.

11. Store in a airtight tin until ready to decorate.

Decorate using writing icing available from most supermarkets or Royal icing and food colouring.

Put in individual clear bags tied up with ribbons and display in a box or basket.