Ghost emoji biscuits

Ghost emoji gingerbread biscuits

Friendly ghouls won't scare anyone - but they will look fab at your spooky get-together!

, 24 October 2016

(1 vote)

Ghost emoji gingerbread biscuits
  • 1 Hour

  • Serves: 14

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

Click here to download the ghost template

Nutritional Info
Each 67g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1780kJ/425kcal.
  • 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
  • 2 tbsp apricot jam
  • 250g white ready to roll icing
  • 30g black ready to roll icing
  • 3tbsp royal icing
  • Black gel food colouring
  • Pink or red gel food colouring
  • 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 chosen ghost emoji template from cereal packet cardboard using the templates (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.

  • Warm the jam and use to thinly brush the top of each biscuit.

  • Knead the white icing until soft and roll out thinly on a surface lightly dusted with icing sugar.

  • Using a clean card template cut out 12-14 ghost shapes. Lift one onto each biscuit and smooth.

  • Shape eyes and mouth from black icing and fix in place with a little water.

  • Colour the royal icing black and spoon into a piping bag fitted with a small plain nozzle. Outline each biscuit with black.

  • Colour the white fondant trimmings pale pink and use to shape a small tongue for each ghost. Leave to dry for 1 hour.