Recipe by BakingMad.comRecipe by BakingMad.com76 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM
Halloween
rocky road
SERVES 16
For the rocky road
340g (12oz) dark chocolate
170g (6oz) unsalted butter
8 digestive biscuits
60g (2oz) mini marshmallows
For the decoration
20g (¾oz) Smarties
8 edible teeth sweetiesDay of the dead
gingerbread biscuitsSERVES 20
For the biscuits
100g (3½oz) unsalted butter
50g (1¾oz) unrefined light
muscovado sugar (we like
Billington’s)
5 tbsp golden syrup
225g (8oz) plain white flour
½ tsp bicarbonate of soda
2 tsp ground ginger
For the icing
200g (7oz) royal icing sugar (we like
Silver Spoon)
60ml (2fl oz) lemon juice
varying colours icing pens1 Melt together the butter, sugar and
golden syrup.
2 In a large bowl, mix together the flour,bicarbonate of soda and ginger. Pour
over the wet ingredients and mix to
form a soft dough.
3 Bring the dough together in a ball and
wrap in clingfilm. Chill for at least
30 minutes until firm.
4 When you are ready to bake, preheat
the oven to 190°C/Gas Mark 5 and
line 2 or 3 baking sheets with
baking parchment.
5 On a floured surface, roll out the
dough a quarter at a time (so as not to
overwork it) to a thickness of 5mm
(¼in). Cut out the gingerbread men
using a shaped cutter and bake the
biscuits for 10-12 minutes until golden.
6 Remove from the oven and allow to
rest for 5 minutes before cooling
completely on a rack.
7 When you are ready to decorate,
preheat the oven to its lowest setting.
8 Mix the icing sugar with 35ml (1fl oz)of the lemon juice until it has the
thickness of toothpaste, then add more
lemon juice drop by drop until it has a
softer, but still firm consistency for
piping. This will take about an extra
3-5ml of lemon juice. Reserve the
remaining lemon juice for a further step.
9 Prepare a piping bag and fit it with a
No.2 nozzle.
10 One by one, pipe the body bones of
the skeletons, but not the skulls,
following the picture as a guide.
11 Place the biscuits back on the trays
and place in the low oven for 1 hour to
allow the icing to set completely hard.
12 Put the icing from the piping bag
back into the bowl; add more lemon
juice until it absorbs a ribbon trail in
10 seconds. This is the ‘flood’ icing
consistency for the skulls.
13 Put this icing into another piping bag
prepared with a No.4 nozzle. Remove
the biscuits from the oven.
14 On the heads of the biscuits, pipe a
large blob at the top of the head and a
smaller blob below. Work the two blobs
together with a cock tail stick to make a
skull shape. Start with small blobs as
you can always add more.
15 When all the biscuits have skulls, bake
again at the lowest oven setting for 1 hour
until the icing is completely hard.
16 Once the icing is very hard you can
paint the faces using the icing pens.
Allow to dry completely before storing.30g (1oz) ready-rolled black fondant
icing
30g (1oz) orange ready-rolled
fondant
12 edible eyes
40g (1½oz) orange candy melts
40g (1½oz) green candy melts1 Line a 20x20cm (8x8in) square
brownie tin with greaseproof paper.
2 In a bowl over a pan of hot water, melt
the dark chocolate and butter together.