Gingerbread Skeletons

Prep Time 10-15mins
Total Time 30mins
Serves 24 Gingerbread Skeletons
125g butter, soft
2/3 cup brown sugar
¼ cup maple syrup
2 ½ cup plain flour
1 egg
1 tablespoon chia seeds
½ teaspoon bicarbonate of soda
1 tablespoon ground ginger
2 tablespoon ground cinnamon

1 tablespoon mixed spice
1 cup white chocolate buttons

Preheat oven to 180°C/160°C for fan forced oven.

In an electric mixer, beat butter and sugar until light and fluffy. Add maple syrup and egg, and beat until well combined. Sift flour, bicarbonate of soda, ginger, and cinnamon into the butter mixture, then add chia seeds. 
Using a wooden spoon mix all ingredients until just combined and a dough is formed.

Flour your work surface and knead gently until dough is smooth. Wrap the dough in cling wrap and place in refrigerator for at least 1 hour or until firm. Line a baking tray with baking paper and set aside
Flour your work surface again and roll out dough to about 5mm thick. Using a gingerbread man cutter, cut as many as you can and then repeat the step again until you have little or no dough left. Place the gingerbread men 2cm apart on your baking tray and bake in oven for 10-15 minutes. This is dependent on whether you want firm or soft gingerbread men. Take out of oven once done and allow to cool on rack.
In the meantime, melt your white chocolate buttons in the microwave for 30seconds or create a baine marie on the stove (in a small pot filling ½ way with boiling water, place the white chocolate buttons in a bowl and place on top of water, stirring until melted). Once cooled a little place in a piping bag and decorate your skeletons!