Pumpkin emoji biscuits

Pumpkin emoji gingerbead biscuits

Spook-tacular Halloween pumpkin cookies that the whole family will love to make - and eat!

By , 24 October 2016

(55 votes)

Pumpkin emoji gingerbead biscuits
  • 1 Hour

  • Serves: 14

Click here to download the pumpkin template

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

Nutritional Info
Each 64g serving contains
  • Energy

    1736KJ

    266KCAL

    13%
  • Fat

    7.7g

    med

    11%
  • Saturates

    4.9g

    high

    24%
  • Sugars

    28.8g

    high

    32%
  • Salt

    0.38g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1736kJ/415kcal.
Ingredients
  • 100g butter
  • 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
  • orange gel food colouring
  • 50g yellow ready to roll icing
  • Green gel food colouring
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 pumpkin 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 orange. 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 all but 1tbsp of the remaining royal icing orange. To make a spreadable icing stir in 1/4 - 1tsp of water (you may need a little more). Divide the orange icing between the biscuits and spread out with a small palette knife. Leave to set for 10 mins.

  • Using the remaining orange icing, pipe grooves on each pumpkin.

  • Knead the yellow icing until soft and roll out thinly on a surface lightly dusted with icing sugar. Cut out eyes and mouths and lift into place.

  • Colour the remaining royal icing green and dab a little on the top of each biscuit for a stem. Leave biscuits to dry until all icing is fully set.