A tasty spin on your favourite holiday snack.
Place butter, sugar and golden syrup into the bowl of an electric mixer. Beat well until creamy.
Add egg and mix until well combined. Fold in flour, cocoa, bi-carb and ginger. Mixing well.
Form dough into a flattened disc, cover with plastic wrap and refrigerate for 30 minutes.
Pre-heat oven to 180C (160C fan-forced). Roll dough out on a lightly floured surface and roll to 5mm thickness.
Using preferred cutters, cut shapes and place onto oven trays. Bake for 12 -15 minutes until firm and cooked through. Allow to cool on tray for 5 minutes before removing to a cooling rack to cool completely.
For the icing, whisk all ingredients together and sit for several minutes if required to thicken slightly.
Transfer to a piping bag with a fine nozzle and decorate biscuits.
Exclusive recipe from CSR Sugar.
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