Gingerbread Ghosts is a modern American recipe for a classic Halloween treat of gingerbread biscuits that are cut in the shapes of ghosts and covered with white icing. The full recipe is presented here and I hope you enjoy this classic American version of: Gingerbread Ghosts.
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Ingredients:
100g granulated sugar
100g butter (or margarine), softened
80ml black treacle (molasses)
350g plain flour, sifted
2 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground cinnamon
pinch of salt
For the Icing:
500g icing sugar
1 tsp vanilla extract
pinch of salt
3 to 4 tbsp milk
240g miniature chocolate chips
Method:
Cream together the butter and sugar in a large bow then beat in the treacle. Fold in the flour, ginger, baking soda, cinnamon and salt and bring the mixture together as a dough. Shape into a ball, cover with clingfilm and refrigerate for at least 2 hours.
Turn the dough onto a lightly-floured work surface and roll out to about 3mm thick. Use a ghost-shaped pastry cutter to cut shapes from the gingerbread dough the transfer to a baking tray. Place in an oven pre-heated to 170°C and bake for about 7 minutes, or until cooked through and lightly browned.
Remove from the oven and allow to cool completely on a wire rack before decorating.
Sift half the icing sugar into a bowl and mix in the vanilla extract, salt and 2 tbsp milk. Mix thoroughly then add the remaining sugar and mix again. Now work in as much of the remaining milk as you need to achieve a spreading consistency.
Spread the resultant icing evenly on each biscuit, covering them until they are white all over. When done, and before the icing sets completely insert two chocolate chips for eyes. Allow the icing to set completely before storing or serving.
