Candy skull iced biscuits
- 100g softened butter
- 75g caster sugar
- 1 egg, separated
- 200g plain flour
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- 1 ball stem ginger, finely grated
- 500g icing sugar, sifted
- Food colouring in black, plus your choice of assorted bright colours
- 50g white fondant, to decorate
Line 2 baking sheets with parchment paper. Pre-heat oven to 200C/180C Fan/Gas 6. Cream the butter and caster sugar together until light and fluffy. Add the egg yolk and beat well.
Sift the flour and spices over the mixture. Add the ginger and mix to a soft dough. If the dough is dry, mix in 1-2 tsp of syrup from the ginger jar. Wrap in foil and chill for 15 minutes.
Draw a skull shape about 15cm long on a piece of cardboard and cut it out.
Roll out the dough to 5mm thick. Using the skull template and a sharp knife, cut out 12 skull shapes. Lift onto the baking sheets and bake for 10 minutes, or until pale golden. Leave to cool, then transfer to a wire rack.
Beat the egg white until frothy. Add the icing sugar. Beat for 4-5 minutes until thick.
Colour 4 tbsp of this royal icing black. Spoon into a piping bag with a small plain nozzle. Trace an outline inside each biscuit,then outline the mouth and the eyes. Leave to dry.
Colour small quantities of the royal icing different colours, then thin down with drops of water to a pourable consistency. Use to cover the biscuits inside the outer line, except the mouth and eye areas, then fill these in with black icing.
Leave to dry. Decorate with flowers and balls made from fondant, and pipe coloured icing in swirls.