INGREDIENTS

• 450g plain flour
• 1 tbsp ground ginger (fairway)
• 2 tsp ground cinnamon (fairway)
• 1 tsp baking powder
• 140 butter (room temp) (fairway)

• 165g dark brown sugar
• 2 egg yolks
• 160g golden syrup
• 1–2 tbsp milk
• For the royal icing:
• 4  egg whites 
• 500 icing sugar 
• 3 tbsps lemon juice

METHOD

1. In a mixing bowl cream butter and sugar and mix in rest of the ingredients.
2. Wrap dough in cling film (fairway) and rest for 30 mins
3. Preheat the oven to  180°C/Gas 6 and line a baking tray
4. Cut out shapes and put on the tray.
5. Bake for 8 minutes until golden. Transfer to a wire rack to cool.
6. To make the icing,  whisk the egg white in a large, clean bowl until frothy. Add the icing sugar and beat until smooth and thick. .
7. Add the lemon juice through a tea strainer and continue beating until smooth and glossy. The icing should be smooth and not too stiff.
8.  If grainy add small drops of cold water until smooth.

To decorate the biscuits, fit a piping bag with a No. 2 nozzle and fill with the white royal icing. Decorate the biscuits and then leave until set before storing in an airtight container they’ll be good for up to a week.