Gingerbread bats

Gingerbread bats

By
From
Treats
Makes
30
Photographer
Danielle Wood

Bats are my favourite Halloween mascots, and these gingerbread bats make a tasty pairing with the pumpkin cakes for a Halloween hamper to share with friends. Once you’ve tried out the recipe for Halloween, why not make some more in the form of festive, edible decorations for Christmas?

Ingredients

Quantity Ingredient

Gingerbread

Quantity Ingredient
100g unsalted butter
75g treacle
75g golden syrup
75g dark brown soft sugar
460g plain flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground black pepper
1 large egg yolk
1 tablespoon fresh ginger, grated

Decoration

Quantity Ingredient
250g instant royal icing sugar
2-3 tablespoons water
a few drops black food colouring

Method

  1. To make the gingerbread, heat the butter, treacle, golden syrup and sugar in a large saucepan over a medium heat. Stir until the butter has melted and all of the ingredients are well combined. Remove from the heat and set aside to cool. Chill your dough in the fridge for at least 2 hours to allow it to rest.
  2. Once your dough is fully chilled, preheat the oven to 170°C and line 2 baking trays with baking paper.
  3. Put one disc in the freezer while you roll out the dough of the other disc to 4–5 mm thick on a floured surface. Cut out bat shapes using a cookie cutter, or make your own cardboard template and use a sharp knife to cut around it. Transfer your bats to the baking trays and chill in the freezer for 10 minutes. Bake in the oven for 8–10 minutes, or until the edges of the shapes are firm. Fully cool on a wire rack. Repeat with the remaining dough.
  4. Using a food processor with the whisk attachment, whisk the instant royal icing sugar with the water for 5 minutes to create a smooth paste that is thick enough to pipe with. Place a small amount of the white icing in a bowl for the bat eyes. Cover and set aside.
  5. Add the black food colouring to the remaining icing and mix well in the with a spatula. Transfer the black icing to a piping bag and snip a small amount off the end. Pipe a black outline on all of the bat shapes. Reserve a small amount of the remaining black icing in the bag for the bat eyes.
  6. Thin out the remaining black icing with some more water to give it a runnier consistency, then, with a teaspoon, use it to fill in the bat outlines.
  7. Allow the icing on your gingerbread bats to set for at least 2 hours, then ice the bat eyes using the remaining white and black icing. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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