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
- 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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