19 18 raring2go.co.uk Raring2go! RECIPE Spooky Gingerbread Skeletons Staying in with the children this Halloween? It’s time to get baking! Have a go at this ace recipe from Three Bears Cookery Club, and don’t forget to send us pictures of your bakes. Ingredients • 175g plain flour • ½ tsp bicarbonate of soda • 1 tsp ground ginger • ½ tsp ground cinnamon • 60g butter • 85g light brown sugar • 1 egg • 2 tbsp golden syrup To Decorate your Skeletons: • 100g icing sugar • Water • Chocolate icing pen Method 1.Before you start wash your hands and put on an apron. Ask a grown up to pre-heat the oven to 180C. 2. Put the flour, bicarbonate of soda, ginger and cinnamon into a bowl and mix. 3. Add the butter and using your fingers rub the flour into the butter until it looks like breadcrumbs. 4. Mix in the sugar. 5. Add the egg and golden syrup and beat until the mixture clumps together. 6. Knead the dough until smooth. 7. Roll out the dough to a ¼ inch thickness on a lightly floured surface and using your cutters, cut out the gingerbread. 8. Place on a baking tray and ask your grown up to put in the oven for 10-12 minutes or until golden brown. 9. To decorate your gingerbread skeletons, in a clean bowl add the icing sugar and gradually add a little water to make a thick icing. 10. With the icing draw a stick man onto the gingerbread man’s body and some lines across the chest for ribs to make it look like a skeleton. Spread a circle of the icing on the face and with a chocolate icing pen draw two eyes and a mouth! Your spooky gingerbread Picture for illustrative purposes. Head online for more great recipes, activities & competitions. Scan me skeletons are now ready! Raring2go! CRAFT ACTIVITY For more delicious recipe ideas visit our website www.raring2go.co.uk Pumpkin Halloween Vanilla Cake Pops • Makes 20 Portions • Preparation 60 minutes • 25 minutes cooking time • 180 C°, 350 F°, Gas Mark 4 Ingredients For the Sponge 115g Unsalted butter (soften 115g Billington’s ed), Unrefined Golden Cast Sugar, 2 F e range er re medium egg(s), 140g g , / p aisin white flour 1 2 ts Self-r Baking powder, For the Buttercream r 200g Silve Spoon Icing Sugar, 85g U ed butter (softened), nsalt 1 tbsp Milk (semi-skimme tsp Nielsen-Massey d), 1 Vanilla Ex t For the g ation, 200 Oran e trac , Decor g candy me 1 t ing lts, ube Writing ic (black) Method Step 1: h en to 180°C (1 fan v , gas Pre eat the 60°C o mark 4 an 8” cake t nd l ). Grease a ine in. Step 2: x her all of th ients e toget e ingred Mi spong until smooth. Mix toget s redient… the po he all of nge ing r Step 3: Pou the tin bake 20-25 and r into for minutes or un olden bro and oked til g wn co throughout. Step 4: re rack. ool on a wi Leave to c This pong l s sta e s e can be de days in advan a ma ce crumbs work well for cake pops. Step 5: To make ar the buttercream, beat together the icing sug , d a t butter, milk an va extr c until smooth. nilla rfect e pe How to make th buttercream Step 6: cake When the has fully cooled, crumble xi g b it up in a large mi ow and then mix together n l t with the bu ter cream until it combines into a stiff mixture. Step 7: Using a teaspoon scoop out the mixture and roll into walnut s d balls. Place o ize n a baking sheet. Step 8: Once all of the mixture has been rolled, pop in the fridge chill for 20 min to utes. Step 9: Insert the cake pop sticks into each of the balls. Step 10: Melt the orange melts in candy a heatproof bowl over simmering water or in short bursts in the microwave. Step 11: Dip each of the cake pops in the coloured chocolate so that they are fully coated. Step 12: Allow the cake pops to drip dry, twirling the pops once dipped to avoid the chocolate running. Step 13: Once the cake pops are fully dried decorate the facial feature and pumpkin stalks with writing icing. Halloween recipes If you feel yourself getting a little ‘peckish’ this Halloween, we’ve got you covered with these tasty Halloween themed spooky treats... Spider Cookies • Makes 12 Portions • Not Suitable for freezing • Preparation 5 minutes minut s cooking time • 1 e °, 275 F°, Gas Mark 1 • 140 C ents redi Ing colate Chip Cookies • 12 Cho ers • 24 Malteas Squar te Chocolate • 6 es Whi • 12 Squares Dark or Milk Chocola te Method Step 1: Mi Dark/ lk chocolate over boiling Melt the wave water of micro in the Step 2: o an icing bag and draw 8 legs Put int across the biscuit, and a couple of blobs in the Malt middle. Before it dries add the 2 easers to the tick blobs of chocolate so that they s Step 3: e and pipe 2 eyes Melt the white chocolat onto 1 Malteaser and 1 tail onto the other Malteaser. obviously a quick ‘cheats’ recipe! If you want This is e your chocolate chip cookies ro k f m scratch use to ba r g2 ecipe HERE. https:// arin go.co.uk/activities/ our r colate-chip-cookies/ cho oween Hotdog Hall Mummies • Makes 8 Portions • Not Suitable for freezing • Preparation 10 minutes c me tes • 15 minu ooking ti 375 F • 190 C°, °, Gas Mark 5 ents Ingredi eady Made pastry ausages • R S • Tin of 8 r choice • Sauce of you Method Step 1: pastry into thin strips C t ready u Step 2: s around the sausages e strip Wrap th like bandages Step 3: o tray eased ven Lay them on a gr Step 4: 15mins Bake for around Step 5: ps of any sauce your ro Add the eyes with d etchup etc. children like – mayo, mustard, k We recommend you ‘devour’ these treats in the company of friends! Serving Suggestion:
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