Iced gingernut biscuits
For a festive treat, these treacle and ginger cookies are perfect for getting the kids involved in the kitchen this Christmas
SERVES
20
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
8
MINUTES
Ingredients
450g plain flour
10g baking soda
15g ground ginger
15g cake spice
2 egg yolks
50g treacle
150g golden syrup
180g buttermilk
80g brown sugar
For the icing:
3 fresh egg whites, lightly beaten
450g icing sugar
a few drops of lemon juice to thin the icing to piping consistency
Method
Preheat your oven to 190°C and line two baking trays with parchment.
Mix the the flour, baking soda, ginger, cake spice and egg yolks.
Gently melt the treacle, golden syrup, butter and brown sugar together. Pour egg mixture into the treacle mixture.
Beat until it forms a ball. The dough needs to be used quickly or else it becomes very crumbly and hard to roll. So roll it straight away into a sheet of 5mm thickness.
Cut out your discs and bring together any left over dough, re-roll and then cut our more discs.
Cut holes in the centre of each disc. Lay them with a little distance between each biscuit on the baking tray.
Bake for 8-9 minutes in oven until turning golden. Set to cool on a wire rack before icing.
Add the icing sugar to the egg whites and beat at a low setting.
Turn up the setting when it is all combined and whisk until fairly stiff.
Dilute the icing with lemon juice as needed, it should be the consistency of thick paint. Pipe onto your cooled cookies.
