Day of the Dead Gingerbread Biscuits

  • Total Time

    1h 20m
    • Prep Time

      1h 10m
    • Bake Time

  • Serves

  • Skill Level

  • Dietary Needs

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Día de los Muertos, or Day of the Dead is a Mexican celebration. These Day of the Dead gingerbread cookies are a celebration of all the fun and colour of this holiday and taste delicious too. A great bake to make with your children, especially fans of the Coco film.


  1. Melt together the butter, sugar and golden syrup.

    • 100g Unsalted Butter
    • 50g Unrefined Light Muscovado Sugar (We Like Billington's)
    • 5 tbsp 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.

    • 225g Plain White Flour
    • ½ tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
  3. Bring the dough together in a ball and wrap in cling film. Chill for at least 30 minutes until firm.

    Top Tip: How to Store Biscuit Dough
  4. When you are ready to bake, preheat the oven to 190°C/170° Fan/ Gas 5 and line 2 or 3 baking sheets with baking parchment.

  5. On a floured surface, roll out your dough a quarter at a time (so as not to overwork it) to a thickness of 1/2 cm. Cut out the gingerbread men and bake them for 10-12 minutes until golden.

    Top Tip: How to Roll your Biscuit Dough Evenly
  6. Remove form 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 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.

    • 200g Royal Icing Sugar (we like Silver Spoon)
    • 60ml Lemon Juice
  9. Prepare your piping bag with the no 2 nozzle.

  10. One by one pipe the body bones of the skeletons, but not the skulls.

  11. Place the biscuits back on the trays and place in the low oven for one 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 the 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 cocktail 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 one 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

    • Varying Colours Icing Pens

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