HONEY-RASPBERRY & GINGER-SPICE JUMBLE BISCUITS
MAKES 18-20
¼ cup (60g) brown sugar
¼ cup (90g) golden syrup
50g unsalted butter
1 tsp bicarb soda
1½ cups (225g) plain flour, sifted
½ tsp each ground ginger and ground cinnamon
1 egg, beaten
ICING
1 egg white
1½ cups (180g) pure icing sugar, sifted
¼ tsp ground ginger
¼ tsp runny honey
2 tsp crystallised ginger, finely chopped
5g freeze-dried raspberries, crushed
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place brown sugar, golden syrup and butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until sugar has dissolved. Remove from heat and cool slightly, then stir in bicarb.
Combine flour and spices in a bowl and make a well in the centre. Add golden syrup mixture and egg, stirring until well combined and the mixture forms a dough. Enclose dough in plastic wrap and chill for 1 hour to firm
