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.
12 ingredients7 steps
Vegetarian
Method
Step 1
Preheat the oven to 170ºC (150ºC fan/gas mark 3).
Step 2
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.
Ingredients for this step
Butter (unsalted)(125g)
Black treacle(2 tbsp)
Silver Spoon Golden Syrup(2 tbsp)
Billington's Unrefined Golden Caster Sugar(225g)
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.
Ingredients for this step
Allinson's plain white flour(450g)
Mixed spice(1 tsp)
Cinnamon(1 tbsp)
Ginger (ground)(1 tbsp)
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.
Ingredients for this step
Bicarbonate of soda(1 tbsp)
Milk (whole)(1 tbsp)
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.
