30g/ 2 tablespoons butter
¼ cup brown sugar
1 small egg (or half 1 large egg)
1 tablespoon syrup
1 cup flour
1 teaspoon vanilla essence
¼ teaspoon bicard of soda
1 teaspoon cinnamon
½ teaspoon ginger
Oven: 180 Deg
Prep time: 20 Min
Cooking time: 10 Min
In a small, separate bowl, crack your egg and whisk
Add the vanilla essence and whisk again. Put to one side
In your main mixing bowl, sift the flour and brown sugar
Add the butter then pinch and rub it (with your fingers) into the flour mixture until it looks like breadcrumbs
Add the cinnamon, ginger & bicard
Add syrup and stir with a wooden spoon
Add syrup, egg mixture and mix with your wooden spoon. Once the mixture is blended, use your hands to mix the ingredients really well into a dough ball
On a floured surface, roll out the dough and use different shapes to cut out your biscuits.
Place on a baking tray (greased or baking paper) in a preheated oven at 180 deg C for around 10 minutes
Allow to cool before decorating
3 large egg whites
20ml lemon juice
450g icing sugar (sifted)
350g icing sugar (sifted)
10ml glycerine (optional)
Food colouring (optional)
METHOD FOR ROYAL ICING
Stir the egg whites, lemon juice and 450g of sifted icing sugar in a large mixing bowl.
Gradually add the 350g sifted icing sugar & blend until smooth & glossy.
Add the glycerine & food colouring if using.
Put in piping bag, then decorate your Easter Ginger Biscuits.
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