This is one of those classic biscuits that takes us back to our childhood! We recently whipped up a batch the enjoy at Forage & Find HQ and thought we'd share the recipe!
The spicy biscuity base goes so well with the sweet icing and if you get the pink colouring right, they look pretty adorable.
- 60g butter chopped
- 1/2 cup honey
- 1/4 cup firmly packed brown sugar
- 1 1/2 cups plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1/2 teaspoon mixed spice
- 1/4 teaspoon ground cloves
- 2 teaspoons milk
- 1 eggwhite
- 1 1/2 cups pure icing sugar, sifted
- 2 teaspoons lemon juice
- Few drops of red food colouring
Combine butter, honey and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until butter has melted. Bring to the boil. Remove from heat.
Set aside for 10 minutes.
Sift flour, bicarbonate of soda, ginger, mixed spice and cloves over butter mixture. Add milk. Stir to combine. Cover. Set aside for 1 hour or until mixture has cooled and thickened.
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Turn dough out onto a lightly floured surface. Knead lightly. Divide dough into quarters. Roll 1 portion into a 25cm-long log shape. Cut into 5cm-long pieces. Place on prepared trays, leaving room for spreading.
Using a wooden spoon, flatten each piece of dough until 5mm-thick. Repeat with remaining dough portions. Bake for 10 to 12 minutes or until light golden. Stand on tray for 10 minutes. Transfer to a wire rack to cool completely.
Make icing Using: a whisk, beat eggwhite in a bowl until foaming. Gradually beat in icing sugar until combined. Stir in lemon juice. Spoon half the mixture into another bowl. Tint pink with food colouring.
Spread half of the biscuits with pink icing. Spread remaining biscuits with white icing.
Set aside for 30 minutes or until set. Serve with a yummy cup of tea!