Spooky Gingerbread Bat Biscuits
These gingerbread bats are deliciously spiced Halloween biscuits made with stem ginger, crystallised ginger and rich muscovado sugar. Crisp, chewy and packed with warming flavour, they're a hauntingly good seasonal treat that's perfect for sharing with family and friends
Method
1. Preheat the oven to 160c, 140 fan, Gas 3 and line a baking tray with parchment.2. In a large bowl, combine all the dry ingredients together.
3. Melt the butter and golden syrup in a microwave and stir in the ginger syrup.
4. Pour the melted butter mix over the dry ingredients, add the egg and mix together (knead lightly if needed), until you have a dough.
5. Cover with cling film and place in the fridge for 30 minutes.
6. Roll the dough onto a lightly floured surface so it is 3 mm thick.
7. Cut the bat shapes using your cookie cutter and bake for 10 -12 mins.
8. Remove from the oven and leave to cool, before transferring to a wire rack.
9. Decorate using either the icing pen or with icing sugar mixed with the ginger syrup.
Tip
Biscuits will keep in a airtight container for 4-5 days and the dough can be made ahead stored in an airtight container in the freezer for up to 3 months.Ingredients
• 175g Plain Flour, plus a sprinkle for bringing the dough together and rolling
• 1/2 tsp Bi-carbonate of soda
• 2 tsp Ground Ginger
• 80g Light Muscavado Sugar
• 2 Opies Stem Ginger Balls, finely chopped, plus 1 tbsp Syrup
• 5 Pieces Opies Crystallised Ginger, finely chopped
• 50g Unsalted Butter
• 2 tbs Golden Syrup
• 1 Medium Free Range Egg, beaten
• 1 Icing Pen or Edible Eyes
• 1 Icing Pen, white or 60g Icing Sugar, sieved, 3 tsp Opies Ginger Syrup mixed to a paste and put in piping bag.
