Ghosts and Skeletons Recipe

Food / 9 October, 2019 / Peggy Porschen

Ghastly Ghosts & Skeletons For Halloween

Makes 20 ghosts & 12 skeletons


  • 1 batch gingerbread cookies in the shape of ghosts (8 x 12cm)
  • 1 batch chocolate cookies in the shape of gingerbread men (8 x 12cm)
  • 600g royal icing
  • Black food colour

Special Equipment

  • Small electric drill with 3mm drill bit for food use only
  • Thin orange satin ribbons

TOP TIP: For the skeletons you could buy plain gingerbread men and then decorate them.


  • Prepare your paper piping bags
  • Adjust the colour and consistency of your royal icing
  • You will need soft-peak black and white icing and flooding consistencies of white royal icing. Once prepared, keep the piping bags in a re-sealable plastic bag to prevent the icing from drying out between use.
  • Take a piping bag filled with white soft-peak icing, cut a small section from the tip of the piping bag and pipe the outlines of the ghosts.
  • Fill the outlined sections with white flooding icing and leave them to dry completely.
  • Once dry, use black soft-peak icing to pipe on the eyes and mouths of the ghost.
  • You can also use the black soft-peak icing to pipe cobwebs on some of the ghosts. Leave them to dry completely.
  • To decorate the skeleton cookies, take the piping bag with white soft-peak icing and pipe the outlines of a skeleton onto each cookie. Fill the outlined sections with white flooding icing and leave to dry completely.
  • Finally, make the ribbon holes in your ghost cookies, then thread pieces of thin orange satin ribbon through each of the holes.


By Peggy Porschen, Cookies | Photography: Georgia Glynn Smith


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