Gingerbread Zombies & Haunted Houses

Makes 20-22 gingerbread zombies or 12 gingerbread houses

Made using the 8 Wilton Icing Colours


For the gingerbread

  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 100g butter or margarine
  • 175g soft light brown sugar
  • 1 egg, beaten
  • 4 tbsp golden syrup

To decorate


  1. Preheat the oven to 190°C/Gas 5. Line two baking sheets with baking parchment and set aside.
  2. Sift the flour, bicarbonate of soda and ground ginger into a large mixing bowl, rub in the butter or margarine and mix in the sugar.
  3. Add the egg and the golden syrup and mix to a dough. Roll the dough out on a lightly floured surface and, using the cookie cutters, cut out your chosen shapes, re-rolling the dough as needed.
  4. Place the shapes on the baking trays, leaving a little room between each for spreading. Bake for 12-15 minutes until golden brown.
  5. Leave to cool on the tray for a couple of minutes, then remove to a cooling rack.
  6. Once completely cooled, decorate as desired.

Tips: We used Ready-to-Roll White Icing to decorate, coloured where appropriate with 8 Wilton® Icing Colours, and used Decorating Pens to add extra detail. For a darker, more treacly gingerbread use dark brown sugar and replace 2 tbsp of the syrup with black treacle.