Ingredients
• 2⅓ cups plain flour
• 2 teaspoons ground ginger
• 1 teaspoon bicarb
• 125g butter, softened
• ¾ cup dark brown sugar
• ⅓ cup golden syrup
• 1 free-range egg, beaten
• Royal Icing and assorted cachous
Method
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Preheat oven to 160°C. Line 2 baking trays with baking paper. Place the flour, ginger and bicarb into a large bowl. Stir until combined. Rub the butter into the mixture using your fingertips until it resembles fine breadcrumbs. Stir in the dark brown sugar.
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Add the golden syrup and egg and combine with your hands until it forms a dough. Tip the dough out onto a floured surface and then knead until smooth.
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Roll the dough out to 5mm thickness and cut out the shapes with cookie cutters. Re-roll any excess. Place biscuits on baking tray. Cook for 10 minutes, or until golden. Cool on a wire rack. Decorate with Royal Icing and cachous.
ROYAL ICING
Whisk together 1 egg white and 1 teaspoon lemon juice. Gradually whisk in 1½ cups pure icing sugar until smooth and combined.