Ginger DeadMan

Are the neighbors up all night slicing and dicing corpses? Do you want to shut them up once and for all? Or perhaps you’re having trouble stocking up on a decent harvest of corpses? Whatever your motives, these innocent-looking patties will bring down your victims quickly and cleanly. Save the spectacle of agonizing death throes and bloodcurdling screams for another occasion—these biscuits are meant for swift dispatch.

Sufficient.—for 12 to 14 Ginger Dead Men

1 cup whole-wheat flour
1 cup all-purpose flour, sifted
with 1 teaspoon baking powder
2 teaspoons ground ginger
½ teaspoon ground cinnamon
pinch of ground cloves
¾ stick chilled unsalted butter, diced
½ cup soft light brown sugar
1 tablespoon molasses
2 tablespoons light corn syrup
1 small egg, lightly beaten
handful of dried currants, to decorate

Method.—Line 2 cookie sheets with nonstick parchment paper. Place the flours and spices in a bowl or food processor, add the butter, and rub in with the fingertips or process until the mixture resembles fine bread crumbs. Add the sugar, molasses, light corn syrup, and egg and mix or pulse until just combined.
Tip the mixture onto a floured surface and knead gently until smooth. Roll out to 
1/8 inch in thickness, then cut into 12 to 14 large gingerdead man shapes, rerolling the trimmings if necessary. Place the gingerdead men on the prepared cookie sheets and press in dried currants for eyes.
Bake in a preheated oven at 350°F for 15 to 18 minutes until golden. Let cool on the cookie sheets for 2 to 3 minutes, then transfer to wire racks to cool completely.

Used with permission from the THE HOXTON STREET MONSTER SUPPLIES COOKBOOK  "The Monster's Cookbook'