Gingerbread Biscuits
Directions
Preheat oven to 180C. Line 2 oven trays with baking paper.
Beat butter, sugar and golden syrup in a bowl with electric mixer until pale and creamy.
Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.
Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Use gingerbread cutters to cut out shapes. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.
Remove from oven and cool.
TO MAKE ROYAL ICING: Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste. Place in a piping bag fitted with a 1mm nozzle. Pipe icing onto biscuits. Set aside for 1 hour to set.
- Don’t have a piping bag? Use a snap lock bag instead and just cut one of the corners. Store in an airtight container for up to 2 weeks.
- 125g unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup golden syrup
- 1 egg yolk
- 2 1/2 cups plain flour
- 1 tsp McKenzie's Bi-Carb Soda
- 2 tsps McKenzie's Ground Ginger
- 1 tsp McKenzie's Ground Cinnamon
- 1/2 tsp ground cloves
- ROYAL ICING:
- 1 1/2 cups icing sugar
- 1 tsp lemon juice
- 1 egg white
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