Gingerbread Biscuits
Ingredients
- 125g butter
- 100g (1/2 c) brown sugar
- 125ml (1/2 c) golden syrup
- 1 egg, separated
- 375g (2 1/2 c) flour
- 1 tablespoon ginger
- 1 tablespoon mixed spice
- 1 teaspoon sodium bicarbonate
Method
- Beat butter and sugar until pale
- Add golden syrup and egg yolk; beat 3 Stir in flour, ginger, mixed spice and sodium bicarbonate, sifted together
- Turn onto a lightly floured surface and knead until sticking together
- Press into a disc; cover with plastic wrap and rest in the fridge for 30 mins
- Roll out between baking paper until 4mm thick
- Cut out shapes; place 3cm apart on greased baking trays
- Bake at 180degC for about 10 mins, until golden brown
- Cool on a rack
- Softly beat egg white; gradually add about 1 cup of icing sugar to make icing which dries hard. Decorate as liked.