{"id":18794,"date":"2021-10-23T08:00:40","date_gmt":"2021-10-23T07:00:40","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=18794"},"modified":"2022-12-14T13:11:56","modified_gmt":"2022-12-14T13:11:56","slug":"gingerbread-mummies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/10\/23\/gingerbread-mummies\/","title":{"rendered":"Gingerbread Mummies!"},"content":{"rendered":"

Utterly spooktacular gingerbread mummies with the best gingerbread biscuits, fondant icing, royal icing and more…! <\/h2>\n

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Gingerbread mummies<\/h3>\n

It\u2019s the season to be scared, so some spooky gingerbread mummies seem like the ideal next bake for me\u2026 because lets be honest, don\u2019t they look a little spooktacular?! Oh gosh yes, sorry. Bad joke. <\/span><\/p>\n

Anyway! I wanted to post a spooky biscuit bake this year that was actually just a bit of fun! No, they aren\u2019t scary at all – but in reality, no baking is actually spooky or scary, it\u2019s all just delicious and fits the theme. <\/span><\/p>\n

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Gingerbread<\/h3>\n

This recipe is based on the original gingerbread people recipe that is on my blog – and I just love it. I love the spices in the cookies, and I think they just bake so easily! Also, there is charm in not having to chill the dough.<\/p>\n

Occasionally I get comments saying my gingerbread didn\u2019t work and I chilled the dough – you are not supposed to chill it! This can actually bake the biscuits differently, causing them to balloon slightly or come out of shape. <\/span><\/p>\n

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Dough<\/h3>\n

When you make the dough for the gingerbread mummies, you don\u2019t want to over knead it – so if you are using your hands to make the dough, you want to rub the cold unsalted butter into the dry ingredients with just the tips of your fingers. <\/span><\/p>\n

Just using the tips of your fingers means you don\u2019t warm the dough up too much, and therefore accidentally melt the butter too much. I do recommend to use actual unsalted butter as well, and not a baking spread! <\/span><\/p>\n

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Shape and bake<\/h3>\n

When shaping the dough you can use whatever size cutter you want<\/a>, but the smaller the cutter the less time they take to bake, and the larger the cutter, the longer they take to bake!<\/p>\n

Just keep an eye on the biscuits until they are turning a deeper golden colour and firming up. I find these a perfect texture as they had their shape but are always nice and chewy gingerbread. For those wanting a firm snap, you will need to bake for slightly longer!<\/span><\/p>\n

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Roll out icing<\/h3>\n

For the decoration of these biscuits I used a combination of royal icing sugar, and roll out icing – I wanted to have options for how they looked! Also, the edible eye sprinkles<\/a> just gave a hilarious element to it because they look so silly. <\/span><\/p>\n

I used a ready made white roll out icing<\/a> because I\u2019m not normally the biggest fan of roll out icing when it comes to covering cakes – but biscuits its just easy! I used the same size cutter that I used for the biscuits (which will have spread ever so slightly naturally), and stick the fondant onto the biscuits using a little water and a brush. <\/span><\/p>\n

You can choose to double the amount of fondant icing if you preferred to make all the biscuits covered, or you can leave this out and just use royal icing instead!! It depends on what your flavour choices are. <\/span><\/p>\n

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Royal icing<\/h3>\n

For the royal icing, I\u2019ve gone down the easy route and used ready made royal icing sugar – This is usually in a purple box in the baking aisle, and is different to normal icing sugar! They do not just swap between themselves. <\/span><\/p>\n

To make the royal icing sugar, I used 250g royal icing sugar and 35ml of water, beaten together until thick and smooth. This put into a large piping bag<\/a> with a small petal tip<\/a> is what I used to make the lines on the biscuits. <\/span><\/p>\n

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Decoration <\/h3>\n

This bit is meant to be a little messy – and you can see mine are not perfect at all, but that\u2019s part of the charm! Mummies are not perfect at all, and decorating them in lines using the petal tip is so fun!<\/p>\n

I didn\u2019t decide to completely cover the gingerbread mummies in icing because I wanted to still see the gingerbread underneath, so if you want to completely cover them, or just use royal icing for the cookies and not fondant – double the quantities. <\/span><\/p>\n

The edible eye sprinkles can be found in most shops right now – but I bought mine here<\/a>. I also used this royal icing sugar for the decoration! You just a little of the royal icing to stick the eyes down and you are done! Enjoy! X<\/p>\n

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Gingerbread Mummies!<\/h2>\n\t\t
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Utterly spooktacular gingerbread mummies with the best gingerbread biscuits, fondant icing, royal icing and more...!<\/span><\/div>\n