These beautifully iced Easter biscuits would make a great gift for friends and family as an alternative to a chocolate egg. The combination of ginger and unrefined golden caster sugar give them a wonderful flavoursome crunch, perfect for any spring time celebration.
Place the butter, treacle, golden syrup and golden caster sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.
Step 3:
In a large bowl, mix together the flour and spices, then pour the sugar mixture into the dry ingredients and stir to combine.
Step 4:
Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make dough, adding a little more milk if necessary. Wrap in cling film and place in the fridge to chill for at least 30 minutes.
Step 5:
Roll out the dough on a surface that is lightly dusted with flour and cut out desired shapes using the cutters. Transfer onto the baking sheets, slightly spaced apart and bake for 10-15 minutes.
Step 6:
Remove from the oven and leave to cool completely on a wire rack.
Step 7:
Mix the golden icing sugar with a drop of food colouring just enough water to form a stiff glacé icing. Fill the piping bag and carefully pipe your decoration onto the biscuits. Allow to dry.
