Gingerbread Pumpkins
Author: 
Serves: 18
 
Ingredients
  • For the biscuits
  • 85g golden syrup
  • 100g butter
  • 175g soft light brown sugar
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 1 tsp bicarbonate of soda
  • 350g plain flour
  • 1 egg, lightly whisked
  • For the icing
  • 250g icing sugar
  • 1 egg white
  • ½ tsp lemon juice
  • Orange, green and black food colouring
  • Edible gold lustre dust
Instructions
  1. Place the golden syrup, butter and sugar in a saucepan and stir over a medium heat. Once melted together, cool the mixture for 3 to 4 minutes. Meanwhile whisk together the spices, bicarbonate of soda and flour in a bowl. Pour the sugary buttery mix into the bowl and add the egg, stirring to a sticky dough. Wrap tightly in clingfilm and place in the fridge for at least 30 minutes before using.
  2. Preheat the oven to 200oc/180oc fan and line two large baking trays with baking parchment. Flour a clean work surface and cut the dough in half (this makes it easier to roll). Sprinkle the dough and a rolling pin with flour and roll to the thickness of a pound coin. Using a 4 inch round cutter, cut as many shapes as possible, rerolling the scraps until the dough is used up. Repeat with the second half of the biscuit dough. You will have more circles than you can fit on a baking tray, so keep the remainder to bake after the first batch.
  3. Place on the prepared baking trays and bake for around 10 minutes until the biscuits are starting to brown on the edges. Remove from the oven cool for a few minutes on the tray before transferring to a wire rack to cool completely. Repeat with the remaining biscuits.
  4. To make the icing, place the icing sugar, egg white and lemon juice in a bowl then whisk using a stand mixer or handheld electric whisk. Beat for around 2 to 3 minutes until stiff, adding a little water if it looks dry or crumbly. Divide the icing between three bowls, with around 2 tbsp for the black, 3 ½ for the green and the remainder for the orange. Colour the icing then place into separate piping bags fitted with a narrow round nozzle.
  5. Pipe a large circle on each of the biscuits using the orange icing, then remove the icing from the bag and water down slightly to a spreadable thickness. Spoon a little icing in the middle of each circle and spread to the edges using the back of a spoon.
  6. Use the green icing to pipe a stalk on the top of each pumpkin, then pipe swirling vines around the sides of the pumpkins.
  7. Once the pumpkin icing has dried, pipe faces onto each one using the black icing. I went for a variety of cute and scary faces. Leave the biscuits to dry completely then add a little edible lustre dust onto the cheeks of each pumpkin to finish.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/gingerbread-pumpkins/