- 125g butter, softened
- 90g Selati Muscovado sugar
- 230g golden syrup
- 375g flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- Royal icing
- 1 egg white, beaten
- 2 cups icing sugar, sifted
- Squeeze of lemon juice
PreparationPreheat the oven to 180C.
Cream the butter and sugar well until very pale and fluffy.
Add the syrup, flour, spices and bicarb and mix until a smooth dough forms.
Roll the dough out on a floured surface or between two sheets of baking paper until 4mm thick. Refrigerate for 30 minutes if too soft.
Using train cookie cutters, cut out the shapes and place on a lined baking sheet.
Bake in the preheated oven for 8-10 minutes or until golden and crisp. Allow to cool completely.
To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms. Add the lemon juice and stir before placing in a piping bag.
Ice the biscuits with the royal icing, using sweets to decorate if desired.
Store in an airtight container.