The cinnamon and spiced taste that just says Christmas. To ice thin lines needs a stiff icing and lots of patience’ but aren’t they pretty!
Top tip: Biscuits can be frozen or kept for 3 days in an airtight tin
- 65g butter
- 75g light muscovado sugar
- 2tsp each ground cinnamon and ginger
- 1tsp mixed spice
- Zest of a small orange
- 1tbsp honey
- 2tbsp milk
- 225g plain flour
- Large pinch bicarbonate of soda
- Place all the ingredients in a food processor and pulse until it comes together as a soft dough. Wrap in clingfilm; place in the fridge for an hour.
- Roll out the dough on a floured surface to around 3mm thick, then cut out your shapes. You can re-roll as much as you like. Put the dough shapes back in the fridge for an hour. Heat the oven to 180˚C and bake for 10 to 12 minutes, until they are just going darker at the edges. Cool on a rack.
- For the icing: Whisk together an egg white and a squeeze of lemon juice, then add icing sugar, at least 250g, if you want icing thick enough to pipe lines.