Little ginger cakes with lemon drizzle | Women's Weekly Food

Ingredients

• Little ginger cakes
• 175 grams butter, softened
• 1 cup (220g) firmly packed brown sugar
• 2 eggs
• 2 tablespoons treacle
• 1 1/3 cup (200g) plain flour
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 tablespoon ground ginger
• 1 1/2 tablespoon ground cinnamon
• 1 1/2 teaspoon ground cardamom
• 2/3 cup (85g) coarsely grated apple
• 2 tablespoons chopped crystallised ginger
• 1/3 cup (80ml) warm water
• 1 tablespoon finely sliced crystallised ginger, extra, to serve
• icing sugar, to dust
• silver cachous, to decorate
• Lemon drizzle
• 1 cup (160g) icing sugar mixture
• 1 teaspoon soft butter
• 2 tablespoons lemon juice