Tombstone Ginger Cookies

Ingredients

Cookie Mix
  • 3 heaped teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt
  • 4 tablespoons golden syrup
  • 2.8oz-80g light brown sugar
  • 12.3oz-350g plain flour (sifted)
  • 2.8oz-80g unsalted butter
  • ½ teaspoon vanilla essence
  • Tombstone shaped cookie cutters (or any shape you like)
Decoration/Topping
  • 12 teaspoon chocolate hazelnut spread
  • 17.6oz-500g black ready-roll fondant icing
  • White chocolate writing icing
  • Halloween Decorations (optional)

Method

  1. Start by making the cookies. In a small saucepan over a medium/low heat, add the butter, golden syrup, sugar and vanilla essence. Continually stir until the sugar had dissolved- do not let it boil. Remove from the heat and set to one side
  2. In a large mixing bowl, add the flour, salt, bicarbonate of soda, cinnamon and ginger. Mix together using a wooden spoon. Add the syrup mix and combine well using the spoon. Finish the cookie dough using your hands and knead together until you can see no more flour and it is all one consistent brown colour. Roll into a ball, wrap in clingfilm and pop into the fridge for 1 hour
  3. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven and line a 40cm x 27cm (16x10 inch) oven tray with baking parchment. Set to one side
  4. Remove cookie dough from the fridge and roll out on top of a large piece of baking parchment using a rolling pin, until it is thin. Cut out 7 shapes of each of your 2 shapes (14 cookies in total). Your number of cookies may differ depending on what cutters you are using)
  5. Transfer cookies onto the oven tray and pop into the oven for 10 minutes. Remove and allow to cool for 5 minutes before carefully removing them from the baking parchment and onto a plate to cool completely
  6. Next, spread 1 teaspoon of the chocolate hazelnut spread on top of each of the cookies and set to one side
  7. Roll out the black icing on top of a large piece of baking parchment, to the same size you rolled out the cookie dough. Cut out 7 shapes for each of the two designs and using a cutlery knife, very gently remove from the paper using a soft sawing motion underneath. Transfer centrally on top of the chocolate coated cookie and gently press down to seal it
  8. Using the white chocolate writing icing, write ‘RIP’ on top of the tombstones and stick down any decorations using the chocolate hazelnut spread or writing icing. Decorate to your preference

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