Sugar & spice cook­ies

Essentials (South Africa) - - CRAFT -

(Makes 20) Put 2 tbsp runny honey, 30g un­salted but­ter and 60g mus­co­v­ado sugar into a pan and stir over a low heat un­til but­ter is melted. Sieve 250g self-rais­ing flour, 1 tsp ground gin­ger and ½ tsp ground cin­na­mon into a bowl. Add the zest of 1 le­mon and 60g ground al­monds. Pour the melted mix­ture, 1 large egg and 2-4 tbsp le­mon juice into the dry in­gre­di­ents. Stir with a wooden spoon un­til the mix­ture is blended. Knead on a lightly floured sur­face for a cou­ple of min­utes, then wrap in cling­wrap and pop in the freezer for 30 min to firm up. Heat oven to 180°C. On a bak­ing sheet-lined sur­face, roll out the dough to a 5mm thick­ness and stamp out bis­cuit shapes with a 5cm bis­cuit cut­ter. Push the tip of a tiny plain pip­ing noz­zle near the top edge of each bis­cuit, and lift out to make a hole. Put the bis­cuits onto lined bak­ing sheets. Bake for 15-20 min un­til pale golden, then cool on a wire rack. Mix 50g sieved ic­ing sugar with 4 tsp hot wa­ter to make a smooth ic­ing – then dec­o­rate. Leave for ic­ing to set.

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