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Ginger flowers


Ingredients

  • ½ cup (110g) brown sugar
  • ½ cup (175g) golden syrup
  • 90g butter
  • 2 teaspoons bicarbonate of soda
  • 3 1/3 cups (500g) plain flour
  • 1 tablespoon ground ginger
  • 2 eggs, lightly beaten
  • Silver cachous, to decorate
  • icing
  • 1 cup (160g) icing sugar, sifted
  • 20g butter, melted
  • 2-4 tablespoons boiling water

Method

  1. Place sugar, golden syrup and butter in a small pan on low heat, stirring until melted. Remove from heat, cool for 2 minutes, then stir in bicarbonate of soda.
  2. Sift flour, ginger and a pinch of salt into a large bowl. Make a well in centre and stir in butter mixture and egg to form a soft dough. Divide dough in half, pat each into a thick round and wrap in plastic wrap. Chill for 1 hour.
  3. Meanwhile, preheat oven to 200°C. Line baking trays with baking paper. Divide dough into four and roll each piece out to 3mm thick. Cut out shapes from dough using a 5cm flower cutter. Re-roll trimmings to make more flowers. Arrange biscuits on prepared trays and bake for 6 minutes. Leave on trays until cool enough to handle. Transfer to wire racks to cool completely.
  4. To make icing, place icing sugar in a bowl, make a well in centre and stir in combined butter and water until smooth. Spread lightly on each biscuit and decorate with cachous.
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