Ginger Bread Skeletons

Ingredients:

Method:

Mix flour, ginger, cinnamon & baking powder into your mixing bowl, add your butter & rub together using fingertips until you achieve a bread crumb like texture. (Bakers tip: lift fingers out of & above the mixing bowl while rubbing to help aerate the mixture, this gives a finer crumb).
Add sugar, honey & your egg & mix well until you are happy with the texture of your dough (Bakers tip: if it is too dry feel free to add more honey or a tablespoon of water if you wish).
Wrap in cling film & allow to chill for 20-30 minutes.
When your dough is chilled place onto a lightly floured surface, dust your rolling pin & roll out your dough, if your dough sticks to the surface its okay to add a sprinkle of flour. (Bakers tip: adding too much flour will cause your cookies to be too dry when baked)
Place baking parchment onto your baking tray & grease lightly with butter. (Bakers tip: you can also use spray oil with a basting brush).
Using a ginger bread man cookie cutter cut out your ginger bread skeletons.
Bake for 15-20 minutes or until golden.
When they are cooked allow to cool on a wire tray, when they are cooled, melt your white chocolate & put into a piping bag with a very thin nozzle (Bakers tip: place your icing bag into a mug before you pour in the chocolate, this will hold it in place and make it easier to fill).
Pipe the skeleton bones onto your gingerbread skeletons & allow to dry.