Classic ginger biscuits with a seasonal finish. One for the kids.
100g Demerara Sugar
100g Golden Syrup
70g Unsalted Butter
250g Plain Flour
2 tsp Bicarbonate of Soda
1 tsp Ground Ginger
½ tsp Ground Cinnamon
75g Icing Sugar
3 tsp Water
Pre-heat the oven to 170°C/Gas Mark 3.
In a small pan, melt the butter, demerara sugar and syrup until smooth.
Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.
Combine with melted ingredients into a stiff dough.
Wrap the dough in cling film and leave in the fridge for 30 minutes.
When cooled, roll out on a floured surface until ½ cm thick.
Cut out 12 egg shapes. Place on lined baking trays. Bake for 8-10 minutes until light golden brown. Allow to cool on a baking tray.
In the meantime, mix the icing sugar with 3 tsp water until thick enough to coat the back of a spoon (if it’s too thick, add a drop of water at a time) and split the icing between 2 bowls.
Add different food colouring to both.
Decorate the cooled biscuits with the icing and sprinkles.