Tag Archives: gingerbread

Halloween Recipe: Gingerbread Mummies

I love gingerbread, it’s one of my guilty pleasures. Often when I pass the bakery on the way to picking my boy up from school, I’ll slip in and buy a couple of gingerbread men, women or penguins for us both as a little treat. I like my gingerbread spicy, so I’m always a little generous when I make my own, like with these spicy gingerbread mummies for Halloween.

Halloween Recipe: Gingerbread Mummies

This week we got a new set of kids baking equipment, so we were keen to test it out and I was keen to bake a batch of gingerbread people for Halloween. The recipe is a tired and tested one; I’m not sure where it came from, but it’s been used many times over the years and my butter and flour splattered recipe book can attest. Like I said, I like it extra spicy, so if you want a milder gingerbread, then maybe halve the quantity of the spices.

As Halloween is round the corner, we wanted to make Gingerbread Mummies. These are especially easy for kids and for not very confident decorators to do. You just drizzle the icing over to look like bandages. If I’d been more on it, I’d have bought a pack of sugar eyes which you can stick on to add to the spookiness.

Halloween Recipe: Gingerbread Mummies

This recipe makes a surprising number of gingerbread men. Admittedly I use a pretty small cutter, but I managed to make 40 of them. They didn’t last the weekend though, not with my greedy family. They keep well in a sealed tin or container, so don’t feel like you too have to eat them all within 48 hours.

Spicy Gingerbread Mummies

Ingredients
350g plain flour, plus extra for rolling out
1 level teaspoon of bicarbonate of soda
2 fairly heaped teaspoons of ground ginger
2 fairly heaped teaspoons of allspice
125g baking margarine
175g caster sugar or soft brown sugar
1 large egg
4 tbsp golden syrup
To decorate
100g icing sugar
Warm water, a few drops at a time
Sugar eye decorations (optional)

Halloween Recipe: Gingerbread Mummies

Method
Using a large bowl, sift the plain flour, bicarb of soda, ginger and all spice and the pan mix together, I use a food processor as it saves getting overly sticky fingers and it’s quicker.

Tip in the margarine and mix until it looks like breadcrumbs. Stir in the sugar and then add a large egg and the golden syrup. This is where things get really sticky, mix thoroughly in the food mixer until it all comes together.

Wrap the dough in cling film, or pop in a clean plastic bag and refrigerate for half an hour or so. Once the dough is rested, it’s ready to roll!

At this point, I set up a bit of a gingerbread production line. I line two of my biggest baking trays with baking paper and pre-heat my oven to 180 degrees.
I divine the dough into four and on a floured surface, I roll out one of the pieces of dough. It needs to be about half a centimetre thick.

Carefully using your gingerbread cutter, cut out as many shapes as you can manage, roll out and cut again until you have filled your two trays. You need a bit of space around them, and I did trays of 8 figures, baking two trays at a time. In all I baked 5 trays, which is enough gingerbread mummies for a party!

Bake each tray for 12 minutes, maybe a minute it two more. They need to be lightly brown. Take them out of the oven and leave them to cool for 10 minutes or so. If you try to take them off the tray sooner, they will likely break. After 10 minutes, remove them from the baking paper and leave to cool fully on a wire rack.

Once they are cool, then you can decorate them. I sifted 100g of icing sugar into a bowl and gradually added drips and drops of water, mixing all the time. You need it to be thick but runny enough for it to drizzle off the spoon.

To decorate, I put my gingerbread mummies back on the baking paper I’d used (it saves you getting sticky icing everywhere) and using a teaspoon, I drizzled the icing across the mummies so it looks like bandages.

If I’d managed to get some sugar eyes, I would have stuck those on using some of my drizzly icing too. They looked pretty cool and my boy thought they were the perfect Halloween sweet treat.

If you enjoyed this, you might also like to try these recipes…

Halloween Recipe: Gingerbread Mummies

 

Recipe: Grasmere Style Gingerbread biscuits

Back in September we visited Keswick in the Lake District for the weekend. We had a very lovely time and as we headed home, we ambled through the Lake District, stopping off at a few places. One of those places was the popular village of Grasmere, famous for its delicious Grasmere gingerbread.

Grasmere gingerbread is very special. It is firmer than any other kind of gingerbread I’ve ever had and it’s full of ginger and spice. It’s got mixed peel running through it and a crumbly topping like nothing I’ve ever eaten. It is one of my favourite things in the world.

Recipe: Grasmere Gingerbread biscuits

The original recipe is very closely guarded secret, but I’ve been baking my own version at home for a few years now. It’s not quite as firm or as crumbly as the proper Grasmere gingerbread, but it’s a good almost Grasmere gingerbread and it fills the gaps between visits to Grasmere to stock up on this treat.

Grasmere style Gingerbread

Ingredients:

225g self-raising flour
75g golden caster sugar
3 teaspoons of ground ginger
Pinch of salt
100g unsalted butter
1 tablespoon of golden syrup
2 eggs
50g mixed peel, chopped
Granulated sugar, to sprinkle over the top

Method:

Pre-heat your oven to 170°. Mix the flour, caster sugar, ginger and salt in a bowl. Melt the butter and golden syrup in a small pan, once melted, take off the heat and leave to cool slightly.

Take your eggs and separate the yolks, beat the yolks and slowly add them to the cooled syrup and butter. Whisk well. Tip this into the dry mix and combine. Set aside the whites of the eggs for later.

Take your mixed peel and chop it up into tiny pieces. Stir this through the mixture.

Grease a Swiss roll tin, spread the mixture in the pan making sure it’s even all over. Brush the top of the gingerbread with some of the egg whites and sprinkle the granulated sugar over the top, use as much or as little as you like. I used about 2 tablespoons of sugar.

Bake in a pre-heated oven for 20-25 minutes until golden brown all over. As it is cooling, with a sharp knife cut it into rectangles in the tin and leave to cool. Once fully cool you should be able to cut the biscuits easily across these lines with a knife.

Recipe: Grasmere Gingerbread biscuits

Proper Grasmere gingerbread is then portioned up and wrapped in greaseproof paper. This would be a lovely way to wrap up your gingerbread, especially if you’re going to give it as a gift, perhaps at Christmas.

These are lovely gingerbread biscuits, but they’re not quite as lovely as the originals. If you’re ever visiting Grasmere in the Lake District, I urge you to visit the tiny gingerbread shop by the church. Just follow your nose and you’ll soon find it!

Recipe: Grasmere Style Gingerbread biscuits

If you enjoyed this recipe, you might also like to try these Crumbly Cranachan Shortbread with Whisky rounds.

Grasmere Style Gingerbread biscuits