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120Total Time
110Prep Time
10Bake Time

Day of the Dead Gingerbread Biscuits

Quick and easy

2 Reviews

About the bake

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.

For a vegan friendly alternative, try our Vegan Gingerbread Dough recipe 

120Total Time
110Prep Time
10Bake Time


  1. Step 1:

    Melt together the butter, sugar and golden syrup.

  2. Step 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. Step 3:

    Bring the dough together in a ball and wrap in cling film. Chill for at least 30 minutes until firm.

  4. Step 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. Step 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.

  6. Step 6:

    Remove form the oven and allow to rest for 5 minutes before cooling completely on a rack.

  7. Step 7:

    When you are ready to decorate, preheat the oven to its lowest setting.

  8. Step 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.

  9. Step 9:

    Prepare your piping bag with the no 2 nozzle.

  10. Step 10:

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

  11. Step 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. Step 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. Step 13:

    Put this icing into another piping bag prepared with the no 4 nozzle. Remove the biscuits from the oven.

  14. Step 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. Step 15:

    When all the biscuits have skulls, bake again at the lowest oven setting for one hour until the icing is completely hard.

  16. Step 16:

    Once the icing is very hard you can paint the faces using the icing pens. Allow to dry completely before storing


  • For the Biscuits

    • 100g Unsalted butter (softened)
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 5 tbsp Silver Spoon Golden Syrup
    • 225g Allinson's Plain White Flour
    • 1/2 tsp Bicarbonate of soda
    • 2 tsp Ground ginger
  • For the Icing

    • 200g Silver Spoon Icing Sugar
    • 60ml Juice of one whole lemon
    • Varying colours Icing pens


  • Gingerbread man cutter
  • Piping bag
  • Round nozzle (no2 and no4)
  • Cocktail stick
  • Cling film
  • Baking parchment

Nutritional Information

per 32g
  • 145cal Energy
  • 4.3g Fat
  • 2.7g of which Saturates
  • 25g Carbohydrates
  • 17g of which Sugars
  • 1.2g Protein
  • 0.11g Salt

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