My lovely friend at Isn’t Life Grand suggested I use my ginger biscuits from last week to make Halloween cookies. Genius, because I can’t stand plain flavoured cookies. Dodgy because I’ve never done anything remotely near that fancy in terms of cookie decor.
I found a set of funky Halloween cookie cutters at my local Sainsburys. I do love cookie cutters, and I’m sure a ghost, a pumpkin, a witch and a bat will be very useful at other times of the year. I’ll look for any excuse to buy new kitchen implements, so the £1 price-tag was no deterrent.
Delia’s gingerbread men recipe from last year worked well with the cutters. I popped the cut but unbaked biscuits in the fridge before baking to try retain as much of the detail as possible. The ghosts were my favourite because slightly rearranging the fall of the “sheet” edge gave them each a slightly unique look.
Once baked came the icing. Now gingerbread men are so easy; I just use coloured icing pens to draw features and glue on suitable sweets. I decided to be a little braver here and tried flooding them with royal icing; something I’ve never done before. I had none of the right equipment, the wrong kind of colouring and did some seriously dodgy improvisation with a syringe more commonly employed in administering Calpol to unwilling patients. The results were ok. Not professional cookie decorating standards by a long shot though.
The main problem I had was that the biscuits absorbed loads of fluid from the icing and went quite soft. Maybe this is what happens to the typical sugar cookie that is iced this way too. I’ve no idea. They still tasted great despite the loss of crunch and my cleaner and I gobbled them up over the ironing before any little witches, goblins or skeletons could get their mucky little paws on them. Yum!