celebrating 130 years 1884-2014

Halloween Gingerbread Mummies

By Chelsea Sugar
Halloween Gingerbread Mummies
20 servings
  • 1 review

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 10 mins
  • Serves

    125g butter, at room temperature
    ½ cup (100g) firmly packed Chelsea Soft Brown Sugar
    ½ cup (125ml) Chelsea Golden Syrup
    1 egg yolk
    2½ cups (375g) plain flour
    1 Tbsp ground ginger
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    Plain flour, to dust

    Royal icing
    1 egg white
    1 cup (150g) Chelsea Icing Sugar, sifted
    ½ tsp lemon juice


    Preheat oven to 180°C conventional (160°C fan forced). Line 2 oven trays with baking paper.
    Use an electric beater to beat the butter and brown sugar in a bowl until pale and creamy. Add Golden Syrup and egg yolk and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.
    Roll dough between two sheets of baking paper to 5mm thickness. Refrigerate for 30 minutes.
    Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 5cm apart. Repeat with any excess dough.
    Bake in oven for 10 minutes or until brown. Cool on oven tray.

    Royal Icing Method:
    Place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Add lemon juice and gradually add icing sugar. Beat until stiff peaks form.
    Place Royal Icing into small plastic bag. Cut a small hole in a corner of bag. Pipe icing over gingerbread men to create Mummies.

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Average Rating
(1 review)

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