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Halloween Gingerbread

Halloween Gingerbread Vampires


250g Flour
75g softned Kerrygold Pure Irish Salted Butter
75g Light Muscovado Sugar
½ teaspoon Bread Soda
50g Golden Syrup
1 Egg Yolk
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger


Preheat oven to 180°C.

Using a mixer, beat the Kerrygold butter and sugar together until light and fluffy.

Introduce the golden syrup and egg yolk to the butter and sugar mixture and blend well.

Combine all dry ingredients (flour, bread soda and spices) and sift into the bowl and blend until the mixture starts to resemble breadcrumbs.

With your hands, shape the dough in to a ball. Wrap in clingfilm and chill for approx. 30 minutes before using.

On a lightly floured surface, thinly roll out dough and use gingerbread man cutters to cut out shapes. Place on an oven tray lined with a baking sheet leaving a space between each.

Bake for about 10-12 minutes until slightly risen and golden in colour. Transfer to a wire tray for cooling.

Once completely cool, decorate as you please!

Source: Kerrygold

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