Preheat oven to 180°C. Line two baking trays with baking paper.
Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Divide dough into 2 even portions. Roll a portion out on a lightly floured surface to a 5mm-thick disc. Use your favorite Halloween shaped cookie cutters to cut shapes from dough. Place in the fridge for 30 minutes to rest.
Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool.
Divide the icing into 2 even portions. Tint one portion to your favourite halloween colour. Dust surface and rolling pin with icing sugar. Cut icing to match shapes of biscuit. Brush one side with a little water and place on top of cold biscuit. Smooth icing with fingers to create a neat finish.
Decorate as desired & set aside to set. Serve.
160 g (2/3 cup) Butter, softened
½ cup (100g) Brown sugar
½ cup (125 ml) Golden syrup
1 Egg yolk
2 ½ cups (375g) Plain flour
1 tablespoon Gregg's Ground Ginger
1 tablespoon Gregg's Ground Cinnamon
1 600g Packet of ready to roll icing
Chocolate writing gel
Edible glitter, to decorate
Licorice, to decorate
Feijoa, Pear and Ginger Cake
This cake is perfect for dessert and is sure to impress!
Aquafaba (Egg Free) Mini Pavlovas with Berries & Spiced Caramel Sauce
These eggless meringues are worth the effort! They taste divine with our spiced salted caramel s...
For a contemporary take on a traditional favourite, try this impressive Berry Trifle. It's the p...