Gingerbread Mummies

  • 50g Whitworths Crystallised Fiery Ginger, finely chopped
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • 125g unsalted butter (at room temperature)
  • 150g soft brown sugar
  • 4 tbsp golden syrup
  • 1 medium egg, beaten
  • To decorate: white icing and 24 currants

Ready… Steady… Bake…

  • Preheat your oven to 190⁰C/Fan 170⁰C/Gas Mark 5 then lightly grease 2 or 3 baking trays.
  • Sieve the flour, bicarbonate, ground ginger and cinnamon into a bowl. Rub in the butter to a breadcrumb then stir in the sugar.
  • Beat the syrup together with the egg and crystallised ginger then stir into the crumb mix.
  • Mix to form a dough then knead until smooth on a lightly floured surface.
  • Roll out to 5mm thick, cutting out 12 mummies with a gingerbread man cutter.
  • Place onto the baking sheets then bake for 12-15 minutes until golden.
  • Loosen with a palette knife whilst still warm, cool slightly before transferring onto a wire rack.
  • When completely cold, place white icing into a piping bag then decorate with thick linesfor the bandages, finishing with 2 currants for the eyes.
Print recipe
  • 15 minutes
  • 12-15 minutes
  • Makes 12