Preheat oven to 160 degrees. Grease oven trays. Stir butter, sugar and syrup in a medium saucepan, over low heat, until smooth. Transfer mixture to larger bowl, then let cool. Stir in egg, then dry ingredients, in two batches. Knead dough on floured board, until nonstick and cover, put in fridge for 30 mins. Divide dough into 8. Roll each portion into 2cm thick sausage: cut sausage into 5 6cm lengths. Space on tray. Make rounded edges. Bake for15mins.
Beat egg whites: gradually adding icing sugar and flour in, then some juice to make it spreadable. Tint coloring by splitting mixture, leaving one white, and adding food coloring to the other.
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