Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 12 minutes
Ingredients (40) :
300g butter, at room temperatureMethod: Preheat oven to 180°C, Gas Mark 4.
200g light muscovado sugar
125ml golden syrup
1 large egg
½ tsp salt
1 tsp bicarbonate of soda
1tbsp ground ginger
2 tsp mixed spice
Finely grated zest of 2 lemons
750g plain flour
Plain flour, to dust
1 medium egg, beaten (for the egg wash)
For the icing:
600g icing sugar, sieved
6 tbsp lemon juice
sugar strands and sprinkles plus red and blue food colouring or writing icing
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Add the golden syrup, treacle, large egg, salt, bicarbonate of soda, spices and lemon zest to the bowl.
Beat until combined.
Sieve over half the flour and stir in with the help of a round-ended knife. It helps to ‘cut’ through the mixture, incorporating the wet and dry ingredients together gradually.
When all the flour has disappeared, sieve over the rest of the flour, a little at a time, and continue to ‘cut’ into the mixture until the flour has all gone.
Turn onto a lightly floured surface and knead until the mixture has come together.
Roll into a large sausage shape and wrap in cling film.
Refrigerate for an hour to rest.
Cut off a quarter of the mixture and roll out flat on a floured surface. Cut out your corgis and crowns and brush with a little of the egg wash.
Place onto a baking sheet lined with baking paper and cook in the middle of a hot oven for 10-12 minutes. Transfer to a cooling rack.
Repeat with the rest of the mixture until all your biscuits are made. Cool before icing.
To make the icing, combine all the ingredients into a bowl.
Using either a teaspoon or a piping bag, decorate the biscuits in your own way. Serve straight away.
(The biscuits will keep for a week in an airtight container, or for 3 days if they have already been iced.)