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  • 45g softened butter
  • 75g soft brown sugar
  • 60g golden syrup
  • 1 egg yolk
  • 170g plain flour
  • 2 tsp ground ginger
  • ¼ tsp mixed spice
  • ½ tsp bicarbonate of soda
  • A pinch of salt


  • 150g fondant icing
  • 2 tbsp water


  1. Preheat the oven to 160C Fan. Line a large baking sheet with non-stick paper.
  2. Measure the butter and sugar into a bowl until light and fluffy using a hand whisk. Add the syrup and egg yolk and whisk again. Add the remaining ingredients and whisk until the mixture comes together. Knead into a ball.
  3. Roll out on a floured work surface. Cut out 12 skeletons using a gingerbread cutter. Place onto the baking sheet. Chill for 20 minutes then bake for 15 to 18 minutes until lightly golden. Cool on a wire rack.
  4. Mix the icing with the water to make a smooth consistency. Spoon into a piping bag fitted with a small round nozzle. Pipe white lines onto the cookies to make the bones on the skeleton.
  5. Leave to set for 30 minutes.
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