Valentine's Day Ginger Cakes
ready in 2 h.
- ½ cup butter
- 0.333 cup light brown sugar
- 2 tsps grated lemon zest
- 1 egg (beaten)
- ½ cup honey (warmed)
- 3 cups self-rising flour (plus extra for dusting)
- 1 Tbsp Ginger powder
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ cup milk
- For the icing
- 4 cups powdered sugar
- Food coloring (red and pink)
- pink piping gel
Beat together the butter, sugar and lemon zest until light.
Beat in the egg and honey until blended.
Sift in the flour and spices and work to a dough.
Turn out onto a lightly floured surface and knead gently into a smooth ball. Flatten the dough into a disc, wrap in cling film and chill for 1 hour.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
Roll out the dough on a lightly floured surface about 5mm thick and cut out heart shapes using a 7-8cm cutter or card template.
Put apart onto the baking trays and brush with milk.
Bake for 8—12 minutes until golden brown. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in just enough water to make a smooth thick icing.
Divide into smaller bowls and beat pink colouring into 1 bowl and red into another bowl, leaving one bowl white.
Spoon into separate piping bags and pipe designs on the hearts, as in the photo. Leave to set.
Pipe the piping gel on the hearts, as in the photo.