Gingerbread zombies recipe

  • Serves 14
  • 18 mins to prepare and 12 mins to bake, plus 30 minutes to cool
  • 218 calories / serving
  • Freezable
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These spooktacular gingerbread zombies are ghoulishly good and terrifyingly tasty. The little ones will love creating their very own scary monsters and with this easy Halloween recipe your party's sure to be a scream! 

Preheat the oven to gas 4, 180°C, fan 160°C. Line two baking trays with nonstick baking paper. In a food processor, mix the flour, bicarbonate of soda, ginger and cinnamon. Add the butter and pulse until it has been incorporated. Add the sugar and pulse a further 3-4 times.

In a bowl, whisk together the egg and golden syrup with a fork. Pour it into the food processor and whizz until the mixture comes together in sticky clumps. (Alternatively, put the dry ingredients in a mixing bowl and rub in the butter with your fingers. Mix in the remaining ingredients with a wooden spoon, before bringing the gingerbread dough together by hand.) Shape the dough into a ball and wrap in clingfilm; chill for 30 minutes.

On a large sheet of lightly floured, nonstick baking paper, roll out half the dough to roughly the thickness of a pound coin. Using a 14cm (6in) gingerbread man cutter, stamp out 7 shapes. Arrange on one of the prepared trays and bake for 10-12 minutes, until golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough.

Once the biscuits have cooled, add sugar decorations and icing in the design of your choosing. Leave to set before serving. 

Tip: To create a bandage effect, pipe white royal icing over the gingerbread using a ribbon nozzle. 

See more Halloween recipes

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  • Ingredients

  • 350g (12oz) plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g (4oz) butter, cubed
  • 175g (6oz) light muscovado sugar
  • 1 egg
  • 4 tbsp golden syrup
  • decorations, such as writing icing, royal icing, coloured pearls, mini razzle dazzles and mocha beans
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  • Energy 918kj 218kcal 11%
  • Fat 8.2g 12%
  • Saturates 4.6g 23%
  • Sugars 16.6g 18%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 35.8g Protein 3g Fibre 1.2g

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