Gingerbread Biscuits

Cookie & Bar

Total Time: 40 minutes Difficulty: Easy Servings: 20 Source:

Ingredients

Gingerbread biscuits:

125 grams butter chopped

1/3 cup firmly packed brown sugar (75g)

1/2 cup golden syrup (175g)

3 cup plain flour (450g)

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground clove

2 teaspoon bicarbonate of soda (baking soda)

1 egg beaten lightly

1 teaspoon vanilla extract sparkling cachous royal icing

2 egg whites

3 cup pure icing sugar (480g)

food colourings


Royal icing (1 quantity):

1 1/2 cup confectioners’ sugar (approximately) (240g)

1 egg white

1/4 teaspoon lemon juice

Directions

Gingerbread biscuits

Preheat oven to 180°C/360°F (60°C/140°F fan-forced), grease and line oven trays.

Combine butter, sugar and golden syrup in small saucepan, stir over low heat until smooth. Cool 5 minutes.

Sift flour, spices and soda into large bowl, add butter mixture, egg and extract, stir until combined.

Knead dough on floured surface until smooth. Roll dough between sheets of baking paper to 5mm thickness, refrigerate 10 minutes.

Using round-heart-and star-shapped cutters, cut out shapes from dough, place on trays.

Bake about 10 minutes or until browned. Cool on trays.

Meanwhile, make royal icing: Beat egg whites in small bowl with electric mixer until frothy, gradually beat in sifted icing sugar, a tablespoon at a time, until stiff peaks form.

Tint icing as desired. Keep icing covered with a damp cloth, or enclosed tightly in plastic piping bags, the icing will develop a crust once it's exposed to the air.

Decorate biscuits by spreading or piping with royal icing, decorate with cachous.