Gingerbread Ghosts

Line the trays with baking paper. In a large saucepan, melt the butter, then stir in the sugar and golden syrup, and bring to the boil. Stir in the flour, bicarbonate of soda, cinnamon and ginger until you have a thick dough. Wrap the dough in cling film and chill for 30 mins.

Preheat the oven to 190°C/170°C fan/gas mark 5. On a surface lightly dusted with flour, roll the dough out to around 1/2cm thick, then cut out as many ghosts as you can. Transfer the ghosts to the prepared trays, spacing them apart by around 1cm. Bake for 12-15 mins, until golden. Allow to cool completely on the trays.

In a small bowl, mix together the icing sugar with the water, then fill the piping bag with it. Pipe a white outline within the border of the ghost biscuit, then fill in the middle with the icing until full. Place two of the confectionery eyes on the ghosts.

In a small pot, mix together the extra icing and water, and the black food colouring. Fill a piping bag with a piping bag. Pipe mouths onto the ghosts and allow to dry. Serve.