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chocolate gingbread mummies on an orange plate.
cookingwithmykids

Chocolate gingerbread mummies

Chocolate gingerbread mummy cookies are the perfect Halloween treat. Simple to make, but very tasty, they’re a great spooky bake for any Halloween party.
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Prep Time 20 minutes
Cook Time 15 minutes
Decorating time 15 minutes
Total Time 50 minutes
Servings: 30
Course: Dessert, Snack
Cuisine: American, British
Calories: 96
Ingredients Equipment Method

Ingredients
  

  • 300 g (1 ⅔ cup) plain flour
  • 120 g (½ cup) butter
  • 40 g (⅓ cup) cocoa
  • 1 tbsp ground ginger
  • 120 g (⅔ cup) brown sugar
  • 1 egg
  • 100 g (¼ cup) golden syrup
For the decoration
  • Icing sugar
  • Googly icing eyes

Equipment

  • Weighing scales
  • Measuring cups
  • measuring spoons
  • Rolling pin
  • Gingerbread men cookie cutter
  • baking tray
  • Icing piper

Method
 

RUB THE FLOUR AND BUTTER TOGETHER
  1. Measure out the flour and butter. Cut the butter into small pieces and add them to a large mixing bowl.
  2. Using your finger tips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
ADD THE COCOA POWDER, GINGER AND SUGAR
  1. Measure out the cocoa, ginger and sugar and add them to your mixing bowl. Make sure you use your finger to level the tablespoon of ginger so that you add just the right amount.
  2. Mix everything together.
ADD THE EGG AND GOLDEN SYRUP
  1. Crack the egg into a small bowl before giving it a little whisk and adding it to your mixing bowl.
    Measure out the golden syrup and add it to your mixing bowl.
  2. Stir them in so the dough starts to come together
MAKE THE DOUGH
  1. Keep mixing the dough until it all comes together in a ball. You might need to use your hands and kneed it a bit so it stops crumbling apart and sticks together in a ball.
MAKE THE BISCUITS
  1. Roll your dough out on a lightly flour work surface (or in between two pieces of baking paper), until it is about the thickness of a pound coin. If your kids enjoy playing with playdough they should be good at this!
  2. Using a biscuit cutter cut out your gingerbread men and carefully transfer them to a baking tray lined with baking paper. Leave a bit of space (a few cm) between your men as they will spread a bit as they cook.
  3. Pop the baking trays in the fridge for 10 minutes or so to chill while you preheat your oven.
BAKE THE CHOCOLATE GINGERBREAD MUMMY COOKIES
  1. Heat the oven to 180C / 160C Fan / 350F.
  2. Bake the cookies for 10-12 minutes. They might be a little soft to touch but should firm up as they cool.
  3. Remove them from the oven and leave them to cool for a few minutes before popping them on a wire rack to cool completely.
DECORATE YOUR MUMMIES
  1. Once your biscuits are fully cooled mix some icing sugar and water together until you have a fairly stiff paste. We used our icing piper to drizzle the bandages on each of the gingerbread mummies.
  2. Before the icing dries add a few icing eyes.
  3. Leave the icing to set, serve and enjoy.