So, the next year we got more organised and had treats aplenty. And every year after that we have got more and more into the Halloween celebrations.
This year the DH has refused to carve anymore pumpkins. So, sadly this will be our last carved pumpkin:
This was our treats tray from last year:
These are our treats for this years little Halloween monsters:
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| Ginger Bread Ghosts |
Ginger Bread Ghosts
Ingredients:
125g butter, at room temperature
½ cup (100g) firmly packed brown sugar
½ cup (125ml) golden syrup
1 egg yolk
2½ cups (375g) plain flour
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Plain flour, to dust
Royal icing:
1 egg white
1 cup (150g) icing sugar, sifted
½ teaspoon lemon juice
Method:
Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough.
Turn onto a lightly floured surface and knead until smooth.
Roll dough between two sheets of baking paper to 5mm thickness.
Refrigerate for 30 minutes (not entirely necessary).
Use a 9cm gingerbread man or angel cutter to cut out shapes.
Place on trays about 5cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Cool on oven tray.
Royal Icing Method:
Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form.
Add lemon juice (which makes the icing glossy and less sickly sweet) and gradually add icing sugar. Beat until stiff peaks form.
Place Royal Icing into small plastic bag. Cut a small hole in a corner of bag. Pipe icing over gingerbread men or angels* to create mummies or ghosts.
* I used a Christmas cookie cutter I already had, that is an angel. But, I thought they passed for ghosts quite nicely. I used silver cachous for the eyes.
Other good websites to get ideas for Halloween are:
Martha Stewart
and
Nigella Lawson
Happy trick or treating.
And, if you aren't into Halloween and don't want to be trick or treated, then put a sign on your door or gate saying "No trick or treats here please".
Preheat oven to 180°C conventional (160°C fan forced).
Line 2 oven trays with baking paper.
Use an electric beater to beat the butter and brown sugar in a bowl until pale and creamy.
Add golden syrup and egg yolk and beat until combined.
Line 2 oven trays with baking paper.
Use an electric beater to beat the butter and brown sugar in a bowl until pale and creamy.
Add golden syrup and egg yolk and beat until combined.
Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough.
Turn onto a lightly floured surface and knead until smooth.
Roll dough between two sheets of baking paper to 5mm thickness.
Refrigerate for 30 minutes (not entirely necessary).
Use a 9cm gingerbread man or angel cutter to cut out shapes.
Place on trays about 5cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Cool on oven tray.
Royal Icing Method:
Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form.
Add lemon juice (which makes the icing glossy and less sickly sweet) and gradually add icing sugar. Beat until stiff peaks form.
Place Royal Icing into small plastic bag. Cut a small hole in a corner of bag. Pipe icing over gingerbread men or angels* to create mummies or ghosts.
* I used a Christmas cookie cutter I already had, that is an angel. But, I thought they passed for ghosts quite nicely. I used silver cachous for the eyes.
Other good websites to get ideas for Halloween are:
Martha Stewart
and
Nigella Lawson
Happy trick or treating.
And, if you aren't into Halloween and don't want to be trick or treated, then put a sign on your door or gate saying "No trick or treats here please".
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