Not content with cobbling together a Spotify Christmas playlist, and turning my flat into a cut-price winter wonderland with the aid of two pieces of tinsel and a preposterously tiny Christmas tree, today I attempted to get into the festive spirit by making some gingerbread zombies. ‘Gingerdead Men’, if you will – inspired by Zombie Christmas – the new yuletide tune from Emmy the Great and Ash’s Tim Wheeler (video below).
Fancy making your own? Of course you do. It’s not hard. All you’ll need is a gingerbread man cutter and the simple recipe below.
Obviously you can decorate your biscuits in any way you see fit, but I chose to make mine into zombies. I clearly had too much time on my hands today as I made some into scared-looking gingerbread men as well. Then I took pictures of the zombie biscuits stalking and eating the scared gingerbread man. A cry for help, some might say.
What you’ll need:
350g/12oz plain flour (sieved)
1 tsp bicarbonate of soda
2 tsp ground ginger
100g/4oz butter (softened)
175g/6oz light brown sugar
1 large egg
4 tbsp golden syrup
Icing for decoration – I couldn’t be arsed to make any so I used pre-bought stuff from Sainsburys
What to do:
Combine the flour, bicarb and ginger in a big mixing bowl then throw in the butter and rub the mixture together with your fingertips until it looks like fine breadcrumbs. Next, mix in the sugar. In a different bowl, whisk together the egg and the golden syrup then pour into the flour mixture.
Use your hands to form the ingredients into a dough, adding a small of amount of flour if it feels a bit too sticky and not-very ‘dough-like’. Divide the dough into two large blobs and flatten into discs. Wrap them in clingfilm and bung in the fridge for at least an hour.
Preheat the oven to 190°/170° (fan oven)/375°F/gas mark 5. Roll out the dough between two sheets of baking parchment. This should prevent it from sticking and means that you don’t have to add any more flour.
Roll out to a thickness of about 4mm and cut out your shapes. Place on a lined baking sheet (leaving plenty of room between each biscuit) and stick in the oven for 12 minutes until the biscuits begin to turn golden brown at the edges. Leave to cool on the baking tray for about five minutes before transferring to a wire rack.
Wait until the biccies are completely cool before you start icing, or it won’t stick. I used pre-bought icing tubes for the decoration, or you can make your own royal icing if you prefer.
Update: Tim Wheeler from Ash says these are “amazing!”. Oh yeah.