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Halloween Honey Gingerbread Cookies

Honey-ginger cookies decorated with royal icing and chocolate: spiderwebs, pumpkins and spooky-cute faces for Halloween.
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Prep Time 1 hour
Cook Time 25 minutes
Icing drying 6 hours
Total Time 7 hours 25 minutes
Servings: 20 cookies
Course: Cookies
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Dough
  • 350 g flour
  • 100 g sugar
  • 40 g butter or margarine
  • 2 tbsp honey
  • 1 egg
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
Royal icing
  • 150-200 g icing sugar
  • 1 egg white
  • lemon juice a few drops
  • boiled water to adjust consistency
  • food coloring
Decoration
  • 100 g chocolate

Method
 

  1. Sketch your shapes (pumpkins, ghosts, bats) on cardboard and cut out templates.
  2. Make the honey-ginger dough, roll it out, cut shapes around the templates and bake at 180 °C (355 °F) for 8-10 minutes.
  3. Make the royal icing: beat the egg white with icing sugar and a drop of lemon juice. Tint and fill piping bags.
  4. Pipe outlines with thick icing. Let them set, then flood the centers with runnier icing.
  5. Let the cookies dry at least 4-6 hours, ideally overnight.
  6. Melt the chocolate and pipe webs and faces onto the set icing. Done - happy Halloween!

Notes

Gingerbread keeps 2-3 weeks in a tin, so you can bake well ahead.