Method

• 1.
  For the royal icing, in a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Add the icing sugar, 1 tablespoon at a time, until fully incorporated. Add the vanilla extract and salt, then mix until smooth. You are looking for a pipeable consistency. If the consistency is too runny, add a bit more icing sugar – a little at a time. If it’s too thick, add a little water – again, just a little at a time until you have reached the desired pipeable consistency. Fresh royal icing will need to be used within 3 days and stored in the refrigerator, or you can freeze it for up to 3 months.
• 2.
  For the gingerbread dough, a large bowl, sift together the flour, bicarbonate of soda, spices and salt. Set aside. Add the butter and sugar to a stand mixer fitted with the paddle attachment and beat until well mixed (alternatively, mix by hand in a bowl, with a wooden spoon). Add the egg and golden syrup or molasses, then add the flour mixture and continue mixing just to bring it together. Tip the dough out onto the work surface and knead slightly until smooth, then wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.
• 3.
  After rolling the dough out, use your template to cut out your demogorgon shapes, cutting around the baking paper with a sharp knife, and place on a baking tray lined with baking paper. Cover the finger areas with pieces of foil as they are likely to burn due to their delicate shape.
• 4.
  To bake the cookies, preheat the oven to 180°C (160°C fan/350°F/Gas mark 4) and line two baking trays with baking paper. Roll out the dough on a lightly floured surface to about 5mm (¼in) thick. After rolling the dough out, use your template to cut out your Demogorgon shapes, cutting around the baking paper with a sharp knife, and place on a baking tray lined with baking paper. Cover the finger areas with pieces of foil as they are likely to burn due to their delicate shape. Spacing them at least 5cm (2in) apart. Bake for 12–15 minutes, or until golden brown, then let them cool completely on a wire rack before decorating.
• 5.
  Roll out the red fondant or modelling chocolate to 3mm (1/8in) thick. Use the head of the demogorgon template to cut out the petal shapes. Brush a little water on the back of the fondant shape to help it stick to the cookie. Make a hole in the middle of the fondant-covered head using a ball modelling tool, then lift the edges of the hole and paint the inside with black lustre dust. Paint the edges and the middle of each petal shape with red lustre dust to create depth and definition. Pipe the teeth with uncoloured royal icing.
• 6.
  To make the Stranger Things-inspired buttons, roll the black fondant with an offcut of the red fondant that is about a third of its size into a log shape. Marble the two colours together by bending the log in half and rolling it again a couple of times. Break off little pieces of the marbled fondant and roll them into small balls. Attach them to the demogorgon using a little royal icing.
• 7.
  Eat before it eats you!