Ginger and treacle ghost biscuits
Treacle and spice biscuits coated in white icing.
Active time35 min
Cooking15 min
Total2 hResting : 1 h
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Ingredients
- 1 tbsp ground ginger
- 100 g unsalted butter
- 1 tsp ground cinnamon
- 10 ml water
- 225 g plain flour
- 1 pinch of fine salt
- 100 g icing sugar
- 100 g soft brown sugar
- ½ tsp bicarbonate of soda
- 50 g golden syrup
- ½ tsp mixed spice
- 50 g black treacle
- 1 black icing pen
Preparation
Gently heat the butter, golden syrup, treacle and brown sugar until the sugar dissolves. Remove from the heat and cool for 10 minutes.
100 g unsalted butter100 g soft brown sugar50 g golden syrup50 g black treacle- saucepan
- spoon
Mix the flour, bicarbonate, spices and salt in a bowl. Stir in the cooled treacle mixture and knead briefly. Flatten the dough, cover and chill for 30 minutes.
1 tbsp ground ginger1 tsp ground cinnamon225 g plain flour1 pinch of fine salt½ tsp bicarbonate of soda½ tsp mixed spice- bowl
- spoon
- lid
Roll the dough between baking paper to five millimetres thick. Cut ghost shapes and reroll the offcuts. Place on a tray and chill for 10 minutes. Meanwhile, heat the oven to 170 °C.
- rolling pin
- baking paper
- cutter
- tray
- oven
Bake for 15 minutes until the edges are lightly golden. Cool completely on a rack before icing.
- oven
- rack
Mix the icing sugar and water to a thick icing. Spread on the cold biscuits. Leave to dry, then draw eyes and mouths with black icing.
10 ml water100 g icing sugar1 black icing pen- bowl
- spoon
- brush
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration