Golden triangles of spicy and crispy biscuits are decorated in the shape of a Christmas tree – all very festive for the holiday season.
- 250g golden syrup
- 250g unsalted butter, at room temperature
- ¾ cup caster sugar
- 3 teaspoons ground ginger
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- 1 egg, lightly beaten
- Silver cachous (optional), to decorate
- ½ cup icing sugar
- 2 tablespoons hot water
- Heat the golden syrup, butter and sugar in a small saucepan over a low heaty for 3-4 minutes, stirring, until the sugar has dissolved.
- Soft the flour with the remaining dry ingredients in a large bowl. Add the butter mixture alternately with the beaten egg and mix until well combined.
- Divide the dough into a few batches, cover in plastic wrap and chill for 1 hour, until firm
- Pre heat the oven to 190 degree Celsius. Line 2 baking trays with baking paper. Roll out the dough thinly on a lightly floured board. Cut into triangles and place on the prepared baking trays. Re-knead the scraps and chill before rolling out again. Repeat with the remaining dough.
- Bake in batches for 8-10 minutes or until very lightly golden. Cool on a wire rack. Repeat with the remaining dough. Store in an airtight container.
- To make the icing, beat the icing sugar and hot water together in a bowl until smooth. Using an icing pipe with a fine point (or make baking paper triangles into cones for piping), ice the biscuits and decorate with the cachous to resemble Christmas trees.
Makes about 25
TIP to be sure these biscuits are fully cooked, check underneath – the base should also be pale golden.