Recipe: Gingerbread biscuits
How to Make:
- Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
- Place golden syrup, sugar and butter in a medium saucepan over low heat and stir until butter melts. Remove from heat. Set aside until cooled.
- Sift the flours, bicarbonate of soda, ginger and mixed spice into a bowl.
- Add egg yolk to golden syrup mixture and use a wooden spoon to stir until combined. Add sifted flour mixture in 2 batches, stirring after each addition until just combined. Use your hands to bring the dough together.
- Roll level tablespoons of dough into balls. Place on lined trays, 3cm apart. Bake in preheated oven, swapping the trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 30 minutes to cool.
- Combine the icing sugar, vanilla essence, extra butter and enough milk to form a paste in a large heatproof bowl. Place the bowl over a saucepan of simmering water (bowl should not touch water). Stir with a metal spoon for 3-5 minutes or until smooth. Remove pan from heat, leaving bowl in it to keep icing runny. Dip top of each biscuit in icing and place on a baking tray lined with non-stick baking paper. Set aside for 15 minutes to set.
Time for preparing:
20 min.
Servings:
18
Ingredients:
- 80ml (1/3 cup) golden syrup
- 55g (1/4 cup, firmly packed) brown sugar
- 30g (1 1/2 tablespoons) butter, at room temperature
- 190g (1 1/4 cups) plain flour
- 2 tablespoons self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 1 egg yolk
- 150g (1 cup) icing sugar mixture, sifted
- 1/2 teaspoon vanilla essence
- 1 teaspoon butter, at room temperature, extra
- 1 1/2 tablespoons milk (approximately)
