DIY Decorations: Ghost and Mummy Cookie Hangers
Here’s a decoration you can devour as the night goes on. Bake a batch of ghouls and mummies to hang around your house - and sneak a bite when nobody’s watching.
- 225g plain flour
- ¼ tsp salt
- 2 tsp ground ginger
- ½ tsp baking powder
- 50g butter
- 100g soft, dark brown sugar
- 100g golden syrup
- 1 egg yolk
- 1tbsp milk
- 340g royal icing sugar
- Morrisons Writing Icing (4pk)
- Morrisons Silver Balls and White Sprinkles
- thin ribbon for threading
How to make your edible Halloween decorations:
- Sift the flour, salt, ginger and baking powder into a bowl. Put the butter, sugar and syrup in a pan and heat gently, stirring until the butter has melted. Remove from the heat.
- Beat the egg yolk and milk together and stir into the cooled butter and sugar. Pour the pan’s contents into the dry ingredients and stir to form a soft dough. Wrap tightly in clingfilm, then refrigerate for at least 30 minutes until firm.
- Preheat the oven to 180°C/350°F/Gas 4. Roll out the dough on a lightly floured surface to around 3mm thick.
- Get an adult to cut out ghost and mummy shapes (don't worry about being to neat - wobbly edges are great for spooky shapes)and transfer to baking sheets, spacing them about 2½cm apart. Re-roll the trimmings and cut out more cookies until all the dough has been used.
- Make holes in the tops of the cookies using the end of a straw. Chill the cookies in the freezer for 10 minutes, then bake for 11-12 minutes until they start to turn darker around the edges. Remove from the oven and allow to cool for 5 minutes then transfer to a wire rack to cool completely.
Make the icing according to the pack instructions. Ice the cookies and decorate using the silver balls and white sprinkles, then allow to set. Thread thin ribbon through the holes to hang the cookies.
Find more treats in our Halloween ideas blog >>