It’s officially my favourite time of the year, it’s finally spring (here in New Zealand) and we are getting ready for Halloween! I have been glued to my phone the last couple of weeks staring at all the northern hemisphere fall inspiration- why doesn’t it look that good in New Zealand? Cute corduroy skirts, drape-y cardigans, fall leaves, thigh high socks and pumpkin spice lattes is all I have been seeing – how about you? I must admit I have been saving it all as inspiration for next Autumn so I’m not walking to work in the freezing cold in my summer clothes wishing I had an autumnal wardrobe. Some of my favourite fall inspiration accounts are: @but_first_autumn , @kjp , @halloweenmagick , @autumnbrewx , @holidaycountdowns , @steffy and @zoesugg – let me know some of your favourites!
In saying that, I love spring.. it’s still pretty chilly but we are getting clear blue skies.. most of the time. I didn’t grow up in the northern hemisphere but I must admit, it doesn’t feel too spooky having Halloween in spring – pumpkins, fall leaves and cosy fireplace set ups are nowhere to be seen. Luckily for me, I have Instagram constantly connecting me to so many areas of the globe so I can get my Halloween hit and bring it into my home.
A couple of months ago I started a Facebook group – The Pin-up Baking Group. Each week I set up a theme and you have 1-2 weeks to get your bake up, that’s all it is but it is so much fun. This month I wanted to throw in some Halloween themed bakes and the first Halloween bake is cookies, anything goes as long it relates to Halloween. I decided to take some of that fall inspiration and mix it with Halloween to create Gingerbread Skeletons! Don’t get me wrong this isn’t any original idea, you’ll see this everywhere online but I am using my Christmas gingerbread recipe with a few tweaks as it needed some improvement (all vegan ingredients!).
Gingerbread Skeletons Recipe
Makes 32 small gingerbread skeletons
70g golden syrup
90g light brown sugar
1 tbsp ground ginger
1 1/2 tbsp finely grated fresh ginger
2 tsp ground cinnamon
100g Olivani or dairy free spread of your choice
1 tbsp vanilla paste
1 tsp baking soda
300g plain flour
2 tsp Orgran Egg replacer
1 tbsp water
250g icing sugar
1 tsp lemon juice
1. In a large bowl sift together the plain flour and baking soda and put aside until later.
2. In a medium to large saucepan add the golden syrup, brown sugar, ground ginger, fresh ginger, cinnamon, margarine and vanilla paste.
3. Heat the saucepan on a medium to high heat and stir the golden syrup mixture until the margarine/Olivani has fully melted and all is incorporated.
4. Add the golden syrup mixture to the sifted flour and baking soda and mix until a dough forms – don’t over mix!
5. Wrap in a reusable wrap/cloth and place in the fridge for 1-2 hours.
6. Remove the dough from the fridge and leave to rest on a counter top for 30 minutes.
7. Preheat the oven to 170 degrees Celsius (338°F) and line a tray with baking paper or baking spray.
8. Lightly dust your clean counter top with flour and roll out your gingerbread dough until it’s 0.5cm in thickness.
9. Using a standard ginger man cutter, cut out as many gingerbread men as you can! I re-rolled twice to get 32 mini gingerbread men.
10. Place the gingerbread men a couple of centimeters apart and bake for 15 minutes.
11. Leave to cool completely.
1. Add the 2 tsp of Orgran egg replacement and 1 tbsp of water to a bowl and mix with an electric mixer until frothy.
2. Add the icing sugar and lemon and whisk until you get a pipe-able consistency, I added a little amounts of water at a time until I got the consistency that I wanted!
Decorate! I looked at lots of photos online and took parts I liked and could do with my minimal experience with royal icing. Just have fun with it and don’t take it too seriously!! These cookies are so crunchy and filled with ginger flavour so it doesn’t matter how they look, they taste great!!
I hope you enjoyed this fun Halloween bake! I haven’t posted in a little while but I’m working on getting back to my blog 🙂 Let me know what you would like to see from me in the next couple of months.