Pumpkin & ghost ginger biscuits
Make a couple of days ahead; store in an airtight container. The uniced biscuits can also be frozen. Grease 2 baking sheets with butter.
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Ingredients
- 125g butter, cut into cubes, plus extra for greasing
- 350g plain flour, plus extra, for dusting
- 2 tsp baking powder
- 2 tsp ground ginger
- 175g light muscovado sugar
- 3 heaped tbsp golden syrup
- 1 large egg
- 1kg royal icing sugar
- orange (or red and yellow) and black food colouring
- orange sprinkles or citrus strands
- a little ready-to-roll green fondant icing, cut into 8 small triangles
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