125g unsalted butter chopped
1/2 cup brown sugar
1/4 cup golden syrup
1 egg yolk
1 3/4 cups plain flour, sifted
2 tsp ground ginger
1 tsp mixed spice
1 tsp bicard of soda
1 egg white
1 1/2 cups of pure icing sugar
juice of 1 lemon, strained
a. Put butter and brown sugar into bowl and beat with electric beater until pale and creamy
b. add the syrup and the egg yolk. Beat until combined
c. add the flour, mixed spice, ginger and bicarb of soda - mix until well combined
d. put dough on a lightly floured surface and knead until smooth. Wrap in baking paper and refigerate for 30 minutes.
e. roll out dough on a floured surface until 5 mm thick. Use biscuit cutter to cut out shapes
f. place on trays prepared with baking paper and place in a preheated over - 180 degrees celsius
g. bake for 10 - 12 minutes or until ightly golden
h. stand for 5 minutes before transferring to a cooling rack to cool.
Icing
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beat egg white, gradually add a tablespoon of sifted icing sugar. Beat between each addition until mixture holds stiff peaks.
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Put part of mixture into a piping bag and pipe and edge around each biscuit and allow to set.
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Add enough lemon juice to remaining icing until it is the consitency of pouring cream.
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spoon lemon icing onto each bisuit keeping within the piped lines.
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Allow to set.
If you don't have a piping bag - I just use a freezer bag or ziploc bag with a tiny edge cut in one corner....