Pumpkin emoji gingerbead biscuits
- 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
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.