Awake the undead with our gingerbread zombies recipe! Great fun as a family and perfect for a Halloween treat.


200g plain flour, plus extra for dusting

90g soft light brown sugar

2tsp ground ginger

1tsp ground cinnamon

1/2 tsp ground allspice (optional)

1/2 tsp bicarbonate of soda

1tbsp ground chia seed or flax seed (ground in a pestle and mortar or mini processor)

60g (3 level tbsp) golden syrup

75g dairy free spread eg vitalite, flora

Icing sugar or white writing icing, to decorate


In a large bowl, sieve flour, sugar, spices and bicarbonate of soda, add ground chia and mix well. Melt syrup and spread in a small pan over a low heat until just melted. Remove from the heat, add 1 tbsp cold water and leave to cool for 5 mins.

Stir melted mixture into the dry ingredients until well combined, then use your hands to knead the mixture together into a dough, this may take a minute. Set aside for 10 mins. Heat oven to Mark 5/190C/170C fan. Line 2 large baking trays with Bacofoil Non-Stick Baking paper (you can bake one tray at a time if you only have one tray)

Dust the work surface and rolling pin, take the dough and form into a ball (if it crumbles, knead again gently for a few seconds), then roll out to around 3-4mm thick. Using an 8-10cm gingerbread person cutter, stamp out as many zombies as you can, then carefully lift each onto the lined trays using a fish slice or palette knife. Space 1cm apart.

Bake for 14-16 minutes or until deep golden (for a softer biscuit cook a little less, for a darker crunchier one, add a few more minutes.)

Remove from the oven and leave for a few minutes, then use a fish slice or spatula to transfer to a cool rack to cool completely.

Decorate with writing icing drawing bones and eye sockets, and allow to dry out for a few hours.

TIP: if using icing sugar to decorate, sift about 200g into a bowl, then add a little hot water, a half teaspoon at a time mixing until you have a just-runny mixture. Spoon into a piping bag with a fine nozzle fitted.

TIP: these will keep in an airtight container for up to 2 weeks.