Cinnamon Skeleton Gingerbread Men by

These spooky gingerbread (or should that be gingerdead?) men, developed for us by, are such fun to make, and the ginger icing is a delicious accompaniment to the cinnamon and chocolate biscuits. is an award-winning mix of authentic, family travel experiences; stylish home and lifestyle articles; fresh, home made food, and shopping with an emphasis on thoughtful spending on quality pieces that last.‘s top-tip: Make sure the icing is really thick – you don’t want it to spread too much.

Serves 15 Prep time 30mins Bake time 15mins
Cinnamon Skeleton Gingerbread Men by


For the Biscuits:

115g salted butter (room temperature)

100g caster sugar

2 tbsp golden syrup

1 tbsp Belvoir Ginger Cordial

175g plain flour

30g cocoa

1/2 tsp cinnamon

1/2 tsp ginger

1 tsp bicarbonate of soda


For the Icing:

4-5 tbsp icing sugar

Belvoir Ginger Cordial


  1. Preheat the oven to 160C/gas 3 and line a baking tray with baking paper.
  2. In a food processor, mix the butter and sugar until it’s light and fluffy, then beat in the golden syrup (dip the spoon in boiling water first), and then the tablespoon of Belvoir Ginger Cordial.
  3. In a separate bowl, sieve the flour, cocoa, cinnamon, ginger and bicarbonate of soda together and then mix it into the butter and sugar.  Bring together into a firm dough.
  4. Roll out the dough to about 1/2 cm thick, then cut out the shapes using a gingerbread cutter. Place the shapes on the baking paper (leave some space between them as they will spread a little) and bake for 15 minutes.
  5. When cool, make a very thick icing by dribbling the Belvoir Ginger Cordial sparingly into the icing sugar.  Spoon the icing into a piping bag with a small nozzle attached, then pipe out your skeleton designs.  Allow to set before serving.