Gingerbread prank bats
Preparation time: 20 mins
plus 30 mins chilling
Cooking time: 15 mins
Makes 50
125g unsalted butter,
chopped, softened
½ cup brown sugar
¹⁄³ cup golden syrup
2 eggs, separated
2 cups plain flour
2 tsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
750g packet black icing
fondant
100 edible candy eyes
1 Preheat to 180°C. Line
4 oven trays with baking paper.
Combine butter and brown
sugar in bowl of an electric
mixer and beat with paddle
attachment on medium for 5
minutes, until very light. Add
golden syrup and yolks. Beat
for 2 minutes until smooth.
2 Sift in flour, spices and
bicarbonate of soda. Fold
mixture gently to combine
and form a dough.
3 Roll dough between
2 sheets of baking paper to
3mm thick. Use an 8cm bat-
shaped cookie cutter to cut out
50 shapes, re-rolling pastry
scraps as necessary. Arrange
on prepared trays. Use end of
skewer to create a hole in
head. Freeze for 30 minutes.
Bake for 12–15 minutes or
until firm to touch. Allow to
cool on trays.
4 Roll fondant out between
2 sheets of baking paper to
3mm thick. Cut out bat shapes
and press onto cooled
biscuits. Create hole in
fondant to match biscuits.
Push eyes into fondant.
5 Thread string or cotton
through holes and hang.
Cook’s tip
Gingerbread prank bats
If you don’t want to use
fondant, sift 1½ cups pure
icing sugar into a large bowl
and add 1 eggwhite, beating
until a thick icing forms. Tint
with food colouring to create
desired colour, then pipe
onto bat biscuits.halloweenhaunts
Gi
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