Iced Ginger Biscuits
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
20
- For the cookies
- 1 ½ cups all-purpose flour
- ¼ tsp baking soda
- 1 pinch salt
- 1 tsp ground cinnamon
- 1 ½ tsps ground ginger
- 0.333 cup butter
- 0.333 cup caster sugar
- 2 Tbsps Golden syrup
- 1 egg yolk (beaten)
- For the icing
- 2 Tbsps egg whites (lightly beaten)
- 2 Tbsps lemon juice
- 2 ¼ cups powdered sugar
- pink Food coloring
- To decorate
- colored sugar sprinkles
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 große Bowl, 1 Tablespoon, 1 Whisk, 1 Large knife, 1 Peeler, 1 Salad server, 1 Plastic wrap, 1 Meat mallet, 3 tiefe Plates, 1 Fork, 1 große Non-stick pan, 1 Slotted spatula, 1 Paper towel
Preparation steps
1.
For the cookies: sift the flour, bicarbonate of soda, salt and spices into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Add the sugar, syrup and egg yolk and mix to a dough. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a large baking tray with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface and cut into rounds. Place on the baking tray and bake for 8-10 minutes until lightly golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
5.
For the icing: mix together the egg white and lemon juice. Gradually sift in the icing sugar and beat until smooth. Spoon half the icing into another bowl and stir in a few drops of pink colouring.
6.
Spoon the icing evenly over the cookies on a wire rack. Scatter with sugar sprinkles and leave to set.
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