Guest chef

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

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Pumpkin & ghost ginger biscuits

  • Serves Makes about 20
  • Prep 30 mins
  • Total time 50 mins, plus cooling and setting
5.0/5 rating (2 votes)
Pumpkin & ghost ginger biscuits
Pumpkin & ghost ginger biscuits

step by step

  • 1Grease 2 baking sheets with butter. Put the flour, baking powder, ginger and butter in a food processor and whiz until it resembles breadcrumbs. Add the sugar and pulse to combine.
  • 2In a jug, beat together the golden syrup and egg, then add to the flour mixture. Pulse until it all starts to come together, then turn out and knead until you have a smooth dough. Wrap in clingfilm; chill for 30-45 minutes.
  • Children will love to help make (and tuck into) these spooky ginger biscuits – they’ll have fun icing them, too
  • 3Preheat the oven to 200°C, fan 180°C, gas 6. Sprinkle a work surface with flour. Roll out the dough to 5mm thick, stamp out pumpkin and ghost shapes using cutters and place on the baking sheets. Reroll any trimmings and stamp out to make more biscuits – you should end up with about 20.
  • 4Bake for 12-15 minutes until lightly golden around the edges. Remove from the oven, leave for 5 minutes, then transfer to a wire rack to cool.
  • 5Put the royal icing sugar into a bowl and mix with 150ml cold water to form a thick icing. Divide the icing between two bowls. Colour one bowl of icing orange using the orange (or red and yellow) food colouring. Transfer 2 tablespoons of white icing from the other bowl into a small bowl and colour it black with food colouring. Cover with a damp cloth while you decorate the biscuits.
  • Green fondant icing comes in a pack with three other colours, but you can also make it by kneading green food colouring into white fondant icing. Buy pumpkin and ghost cutters in store.
  • To decorate the pumpkins: Put the orange icing in a piping bag fitted with a small plain nozzle. Pipe the outside line of the pumpkin on to each biscuit and leave to dry, then fill in with icing, right up to the outside line. Scatter with orange sprinkles; leave to dry. Pipe the lines of the pumpkin over the top and stick a triangle of green fondant icing on top for the stalk. Leave to dry.

    To decorate the ghosts: Put the white icing into a piping bag fitted with a small plain nozzle. Pipe the outside line of the ghost, and circles for its eyes and mouth on to each biscuit; leave to dry. Fill in with icing, right up to the outside line (avoiding the eyes and mouth); leave to dry. Put the black icing into a piping bag and fill in the eyes and mouth; leave to dry.

    Recipe photograph by Martin Poole

Get ahead

Make a couple of days ahead; store in an airtight container. The uniced biscuits can also be frozen.

You will need

  • 125g butter, cut into cubes, plus extra for greasing
  • 350g plain flour, plus extra, for dusting
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 175g light muscovado sugar
  • 3 heaped tbsp golden syrup
  • 1 large egg
  • 1kg royal icing sugar
  • orange (or red and yellow) and black food colouring
  • orange sprinkles or citrus strands
  • a little ready-to-roll green fondant icing, cut into 8 small triangles

+ Nutritional Information