EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Festive Honey and Ginger Biscuits with Lemon Icing
These are spiced honey and ginger biscuits cut into seasonal shapes and finished with a light lemon icing outline. The dough rolls out straight onto the silicone pastry sheet, gets stamped with the 8-in-1 cutters, then bakes on a rimmed sheet with no greasing at all.
- Total time
- 75 min
- Prep
- 30 min
- Cook
- 15 min
- Rest
- 30 min
Ingredients
Method
In the 3.5 l mixing bowl, whisk the brown sugar with the butter and honey, then beat in the egg.
Tip in the ginger, bicarbonate, spice mix and flour, and knead by hand into a ball of dough. Flatten it into a disc, wrap in cling film and let it rest for 30 minutes in the fridge.
Take the rack out of the oven and start it heating to 180 °C (350 °F), top and bottom heat. Set the rimmed silicone baking sheet on it while the oven is still cold.
Roll the dough out on the lightly floured silicone pastry sheet, then stamp out shapes (stars, trees, hearts) with the 8-in-1 Cookie Cutters.
Arrange the biscuits on the rimmed sheet and bake for 15 minutes, until lightly golden on top. Leave to cool.
In the 1 l mixing bowl, mix the egg white, lemon juice and icing sugar with a fork to a smooth icing.
Fit a fine nozzle onto the piping bag, stand it in a tall shaker to hold it open, then fill it with icing using the Silicone Spatula. Trace a line around the edge of each biscuit and add sprinkles or other decorations as you wish.
