Spiced biscuit potting shed recipe | Sainsbury`s Magazine

Ingredients

• 340g plain flour
• 1 tsp bicarbonate of soda
• ½ tbsp ground mixed spice
• ½ tsp ground ginger
• ½ tsp fine sea salt
• 140g unsalted butter, diced
• 110g dark muscovado or brown sugar
• 90g golden syrup
• 60g golden caster sugar
• 30g light brown sugar
• 60g plain flour
• 20g cocoa powder
• ½ tsp bicarbonate of soda
• ½ tsp baking powder
• 1 medium egg
• 50ml buttermilk
• 50ml vegetable oil
• ½ tsp vanilla bean paste or extract
• 200g icing sugar
• 1 egg white*
• 1 tsp lemon juice
• pink and green food colouring
• a piping bag and fine nozzle
• House of Cake sugar carrot decorations
• sugar flower decorations
• rosemary sprigs
• about 10 sheets of leaf gelatine
• edible glue
• Dr Oetker chocolate flavour caramel crunch cake sprinkles
• ready to roll black icing
• pretzel sticks