Gingerbread Skeletons
Simple and fun to make (and yummy too), these cute Halloween-themed vegan gingerbread skeletons will be a hit with adults and kids alike! These sinister yet scrumptious treats are a perfect blend of autumnal spices, creativity, and a touch of spookiness.
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As the leaves change colour and the air turns crisp, it’s time to embrace the enchanting spirit of Halloween. What better way to celebrate this hauntingly delightful season than by baking up some vegan gingerbread skeletons?
Although gingerbread might traditionally be a festive treat, we’ve transformed them into delightful, edible skeletons with a dash of creativity. By piping icing bones, you can give each one its unique personality. Will they be grinning or sinister? These gingerbread characters invite your inner artist to come out and play.
Decorating these gingerbread skeletons is a Halloween activity that the whole family can enjoy. From the placement of their sweet eyes to the shape of their bony arms and legs, you have the creative freedom to craft your spooky masterpiece.
No two skeletons need to look alike. Add edible googly eyes, drizzle on a bit of white icing for those eerie bones, or use coloured icing to give them costumes of their own.
But they don’t just look the part – these vegan gingerbread skeleton cookies are a symphony of flavours thanks to the bewitching blend of cinnamon, nutmeg, a fiery kick of ginger, and the sweet depth of molasses.
Adding a hint of orange zest adds a refreshing twist, making every bite a harmonious blend of sweet, spicy, and citrusy notes.
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 10
Rating:
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 0.2 0.2 Tbsp blackstrap molasses
- 0.4 0.4 Tbsp golden syrup
- 15 15 g soft, light brown sugar
- 0.1 0.1 Tbsp water
- 0.1 0.1 tsp ground nutmeg
- 0.1 0.1 tsp ground cinnamon
- 0.3 0.3 tsp ground ginger
- 0.05 0.05 tsp sea salt flakes
- 19 19 g dairy-free butter
- 0.1 0.1 tsp bicarbonate of soda
- 0.1 0.1 orange, zest only
- 45 45 g plain flour, plus extra for dusting
- You will also need:
- 0.2 0.2 baking sheets
- parchment paper
- human-shaped cookie cutters
- writing icing tubes, or homemade icing (create a paste with icing sugar and a splash of water)
Method
- Warm a heavy-based saucepan over a medium-low heat. Add the molasses, syrup, sugar, water, spices and salt to the pan and heat gently, stirring to combine, until everything has dissolved.
- Add the butter to the pan and once it has melted, mix in the bicarbonate of soda and orange zest, and stir well.
- Gradually add the flour to the pan, stirring as you go, until it forms a soft, pliable dough. Wrap the ball of dough in cling film and set aside until cooled.
- When you are ready to bake the cookies, preheat your oven to 180°C/350°F/Gas 4 and line two baking sheets with parchment paper. Dust the surface of each with flour.
- Divide the dough in half and place each piece on a baking sheet. Dust with a little flour and roll out on the trays, to the thickness of a pound coin.
- Use the cutters to stamp out shapes in the dough, as close together as possible to minimise waste. Once all the dough has been used, peel away the surrounding edges of the dough. If you want to hang your cookies as decorations, use a skewer to make a hole in the top of each.
- Transfer the trays to the oven and bake for 15 minutes, or until lightly browned and firm to the touch.
- When the cookies are ready, remove from the oven and leave to cool on the trays completely before decorating.
Nutritional information per serving (95g): Calories 379, Fat 14g, Saturates 2.9g, Sugars 25g, Salt 1.2g
Can’t get enough of spooky treats? Then you’ll love these horrifying vegan Halloween recipes!
