- 300g (10oz) plain flour
- 1tsp baking powder
- ½tsp ground ginger
- ½tsp mixed spice
- ¼tsp ground cloves or allspice
- 100g (4oz) unsalted butter
- 100g (4oz) soft brown sugar
- 2 free-range eggs
- 65g (2½oz) golden syrup
- 200g (7oz) icing sugar
- a few drops lemon juice
- you will need
- 3 x greased baking trays
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Sieve the flour, baking powder, spices and a pinch of salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
Beat the eggs and golden syrup together and add to the flour mixture, beating well. Knead the dough lightly – it will be quite sticky. Wrap in clingfilm and leave in the fridge to rest for 30 minutes.
Roll out the dough to 6mm (¼in) thick on a floured surface with a floured rolling pin, then cut into shapes with decorative cutters. Scraps of dough can be brought together and re-rolled until no dough remains. Place the biscuits on the baking trays.
Bake in the oven for 12 to 15 minutes, or until just set. Allow the biscuits to cool slightly on their trays before removing them to a wire rack to cool completely.
To ice, sift the icing sugar into a bowl,add the lemon juice and mix until you have a thick, smooth icing. Pipe or smooth on to the cold biscuits and leave on a wire rack to set. Place in clear plastic bags and attach a biscuit cutter to each with a pretty ribbon.
Top Tip for making Ginger and Spice Biscuits
The biscuits can be stored in an airtight container until you are ready to ice them. They’ll keep for 4 days. You can make the dough in advance and freeze it, or freeze the un-iced biscuits – both will keep for up to 6 weeks.