Gingerbread Skeletons

Gingerbread Skeletons
Enough of the laughter - I tried my best! Hopefully for those of you that are artistic you can see the potential in these Gingerbread Skeletons for Halloween. The dough itself is very easy to make and is based on a Delia Smith recipe that now has many adaptions. It withstands manhandling by the kids so it really doesn't matter how much they play around it.

White Designer Icing (from Silverspoon) was used to pipe on the skeleton frame. Just make sure you knead the icing  tube a little before use, it makes piping a lot easier.

This would make an ideal half term activity with the kids.


| Serves: 10 Gingerbread Men | Prep Time: 30 Minutes | Cook Time: 10 Minutes | Total Time: 40 Minutes |


  • 75g Light Muscavado Sugar
  • 2 TBSP Golden Syrup
  • 1 TBSP Black Treacle
  • 1 TSP Ground Ginger
  • Pinch of Cloves
  • Zest of 2 Satsumas
  • 95g Butter, cubed
  • 1/2 TSP Bicarbonate of Soda
  • 225g Plain Flour
  • White Designer or Writing Icing to decorate.


  • Step 1: Preheat oven to 180c or Gas Mark 4 and grease 2 baking sheets.
  • Step 2: Put the sugar, syrup, treacle, 1 tbsp water, spices, zest of satsumas in a pan and bring to the boil. Once at boiling point remove from heat and stir in the bicarbonate of soda and butter . Finally stir in the flour until you have a soft smooth dough (you may require more flour - keep adding a TBSP at a time until a soft smooth dough that is easily handled has formed).
  • Step 3: Leave the dough to cool (or leave it wrapped in clingfilm in the fridge for an hour). Then roll out the dough on a floured surface to about 10mm thick. Stamp out the gingerbread men with suitable cutters, place on baking trays and cook for 10 minutes.
  • Step 4: Let the gingerbread men cool a little before removing them to a wire rack to finish cooling.
  • Step 5: When completely cool, knead the icing in the tube and begin decorating.

| Author: Beth Sachs | Date: 18th October 2010 |