Ingredients
- 125 g butter
- 1/2 cup caster sugar
- 1 egg
- 1/2 cup treacle
- 1 1/2 teaspoons vinegar
- 3 cups plain flour
- 2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Lemon icing
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 1/4 cups icing sugar, sifted
- yellow food colouring
Method
1. Beat butter, sugar and egg in a mixing bowl with an electric mixer until light and fluffy. Add treacle and vinegar; mix well.
2. Sift together flour and remaining ingredients; gradually stir into egg mixture until combined.
3. Shape dough into two equal balls; wrap and chill for three hours.
4. On a lightly floured surface, roll out dough, half at a time, to 3 mm thickness. Cut into desired shapes using a sharp knife or cut-outs.
5. Place 5 cm apart on ungreased baking trays. Bake at l90°C for 5–7 minutes. Cool on wire racks.
6. To make lemon icing: beat egg white until foamy. Add lemon juice and icing sugar and beat until thick and creamy. Tint the mixture lemon using food colours. Pipe onto biscuits through a fine pointed cone, shaped from greaseproof or baking paper.
