Gingerbread biscuits | Women's Weekly Food
These sweetly spiced gingerbread biscuits are versatile and beautiful when cut into a variety of shapes and decorated with icing and cachous.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 125 grams butter, chopped
- 1/3 cup (75g) firmly packed brown sugar
- 1/2 cup (175g) golden syrup
- 3 cups (450g) plain flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 2 teaspoons bicarbonate of soda
- 1 egg, beaten lightly
- 1 teaspoon vanilla extract sparkling cachous royal icing
- 2 egg whites
- 3 cups (480g) pure icing sugar
- food colourings
- Royal icing (1 quantity)
- 1 1/2 cup (240g) pure icing (confectioners') sugar approximately
- 1 egg white
- 1/4 teaspoon lemon juice
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