• 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
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.
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.
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.
Whisk together 1 egg white and 1 teaspoon lemon juice. Gradually whisk in 1½ cups pure icing sugar until smooth and combined.