Name: Gingerbread biscuits
Prep time: 25 min
Cook time: 10 min
Total time: 40 min
Yield: About 40 biscuits
Cuisine: Australian
Ingredients: 125 g butter, chopped; 75 g (⅓ cup, firmly packed) brown sugar; 175 g (½ cup) golden syrup; 450 g (3 cups) plain flour; 2 tsp ground ginger; 2 tsp ground cinnamon; ½ tsp ground clove; 2 tsp bicarb soda; 1 egg, lightly beaten; 1 tsp vanilla extract; Royal icing (optional): 1 egg white; 240 g (1½ cups) pure icing sugar; ¼ tsp lemon juice

Method

Heat oven to 180°C (160°C fan). Line trays.
Stir butter, sugar and golden syrup over low heat until smooth. Cool 5 minutes.
Sift flour, spices and bicarb into a bowl; add butter mixture, egg and vanilla. Stir to combine.
Knead until smooth. Roll between baking paper to 5 mm. Fridge 10 minutes.
Cut shapes; bake about 10 minutes until browned. Cool on trays.
Optional: beat egg white frothy; gradually beat in icing sugar and lemon juice. Decorate.

Tip: Dough scraps re-roll well. Decorate once fully cool.