CHRISTMAS SERIES # 3
This recipe is great because the ginger flavour isn't too strong, they are sweet and they take less than an hour in total!! Baking included!!
You could make your own icing, but I just use the packet Royal Icing that you just add water to because it saves time and tastes the same.
125g butter, softened
1/2 cup (100g) brown sugar
1/2 cup (125ml) golden syrup
1 egg yolk
2 1/2 cups (375g) plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 packet royal icing mix and approx. 70ml water (as called for on the packaging)
1 packet Dessert Delights flavoured sprinkles (or topping of your choice)
Step One: Preheat oven to 180°C. Line 2 oven trays with baking paper.
Step Two: Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add egg yolk and beat until just combined. Sift over the flour, bicarbonate of soda, ginger, cinnamon and cloves; use a wooden spoon to stir to combine. Turn onto a lightly floured surface and gently knead until smooth.
Step Three: Roll dough out on a lightly floured surface to 3mm thick. Use star cutters to make shapes. Place on the prepared trays
Step Four: Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes (I found ten minutes was plenty; five on each shelf) or until lightly golden. Remove from the oven and set aside on the trays to cool.
Step Five: Make Royal Icing as per instructions on packet. Using a piping bag and 1mm nozzle, pipe icing onto biscuits in desired pattern.
Step Six: Sprinkle with Dessert sprinkles. Allow Icing to dry before storing.
***Can be stored in an airtight container for up to 2 weeks. (So make now for Christmas, if you can resist them that long!)
**Recipe adapted from taste.com.au
*On my nails: Loreal Lady Luck and Revlon sparkle
What's your favourite holiday treat?
Until next time :) xx