Devil emoji biscuits

Devil emoji gingerbread biscuits

Devilishly good, our devil emoji treats will be an instant talking point at your Halloween party

By , 24 October 2016
Devil emoji gingerbread biscuits
  • Ready in: 60 mins
  • Serves: 14
  • Price: per serving

Click here to download the devil template

Tip: Don’t put the dough in the fridge; it is easier to roll out whilst still warm.

Nutritional Info
Each 62g serving contains
  • Energy 1736KJ 257KCAL
    13%
  • Fat med
    7.4g
    11%
  • Saturates high
    4.8g
    24%
  • Sugars high
    27.3g
    30%
  • Salt med
    0.43g
    7%
of your reference intake.
Typical energy values per 100g: 1736kJ/415kcal.
Ingredients
  • 100g light muscovado sugar
  • 55g golden syrup
  • 300g plain flour
  • 1tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 egg yolk
  • 1 egg white
  • 225g sifted icing sugar
  • 1 quantity royal icing
  • Black gel food colouring
  • Purple gel food colouring
  • 15g black ready to roll icing
Method
  • Preheat the oven to 180C/Fan160C/Gas 4. Melt the butter, muscovado and syrup in a saucepan – don’t let the mixture boil. Stir together the flour, bicarbonate and ginger. Stir in the hot butter mixture and then add the egg yolk and mix to form a stiff dough.

  • Cut out your devil emoji template from cereal packet cardboard using the template provided (you can download it by clicking the link above).

  • Between two sheets of greaseproof paper, the same size as your baking tray, roll out ¼ of the warm dough to be a little thicker than a £1 coin - there’s no need for flour. Using a sharp knife and the template, cut out gingerbread shapes, leaving a gap between them. Carefully lift off the leftover dough between, leaving just the biscuits on the paper. Carefully place the paper on a baking tray. Repeat three more times until you have 12-14 shapes, you can re-knead and re-roll the trimmings to make spares.

  • Bake 10mins until firm and browning round the edges. Leave to cool and firm up on the baking sheets.

  • To make the icing, whisk the egg white until frothy then gradually beat in the icing sugar. Beat for a further 2-3 mins until the royal icing is thick and glossy. Cover with cling film until ready to use; the cling film should touch the surface of the icing.

  • Colour 4tbsp royal icing black. Spoon into a piping bag fitted with a small plain nozzle and use to outline each biscuit. Leave the remaining icing in the bag. Leave biscuits to dry for 15 mins.

  • Colour ¼ of the remaining royal icing pale purple. Pipe a 3-4cm circle of icing in the centre of each biscuit and leave to dry for 10 mins.

  • Colour the remaining royal icing darker purple. To make a spreadable icing stir in in 1/4 - 1tsp of water (you may need a little more). Spoon into a piping fitted with a small/medium plain nozzle and pipe the purple icing over any remaining spaces on each biscuit and right up to the black outlines. The icing can be spread into place with the tip of a skewer. Leave to set for 10 mins.

  • Shape the eyes and mouths out of black icing and lift into place. Add the eyebrows using the remaining black piping icing. Leave biscuits to dry until all icing is fully set.