Description
This recipe is also featured in our Afternoon Tea Issue of The 4 Blades Magazine. This is edited just slightly.
Ingredients
Scale
- 60g butter
- 100g honey
- 70g golden syrup
- 170g plain flour
- 60g self raising flour
- 1/2 tsp bi-carb soda
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
Icing
- 1 egg white from a small egg
- 170–200g icing sugar, depending on the size of your egg
- 1 tsp lemon juice
- Pink food colouring, optional
Instructions
- Add butter, golden syrup and honey to bowl.
- Cook for 5 minutes, 100 degrees at speed 2 with the measuring cup off.
- Allow to cool slightly for 10 minutes.
- Add the remaining ingredients to bowl.
- Mix on speed 2.
- Remove the dough from the saucepan and allow the dough to rest for 45-60 minutes to cool. I let it cool on a silicone, non stick, baking mat. Note: This is a sticky dough. It will firm up upon standing.
- Wash bowl immediately as mixture is very sticky.
- Preheat oven to 180 degrees.
- Roll the dough into 20 small log shapes, approximately the size of an adult thumb.
- Press down slightly.
- Bake for 10 minutes or until slightly golden. Allow to cool.
- Place egg white into clean bowl and insert whisk attachment.
- Mix on speed 2 for 30 seconds ensuring egg white is frothy.
- Add 170g of icing sugar.
- Mix on speed 2 until combined.
- Add more icing sugar if it is still to runny to hold its shape nicely on a jumble.
- Once you have your desired consistency, ice half biscuits with the white icing.
- Place a drop or two of pink food colouring into the icing mixture in the bowl.
- Mix on speed 2 for 20 seconds or until thoroughly combined.
- Ice remaining biscuits with the pink icing
- Allow icing to set.
- Store in airtight container for a week.
- Prep Time: 80
- Cook Time: 10