Ginger Bread Biscuits

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Ginger Bread Biscuits
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370g plain flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 teaspoons ground ginger
140g softened butter
100g brown sugar
100ml golden syrup or treacle
1 egg yolk

Icing
180g pure icing sugar
1 egg white or 1 tablespoon water
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Shift flour, spices and ginger together.
In a large bowl, mix softened butter and brown sugar using an electric mixer until it is creamy.
Beat in egg yolk and golden syrup and mix well.
Add the flour mixture into the butter mixture and mix with a rubber spatula.

Divide into two and make balls.
Place them between two sheets of baking paper and roll out about 5 mm thick.
Put them on a baking tray and cool in the fridge for 30 minutes.

Preheat oven to 180°C.

Remove the dough from fridge and put on the kitchen bench.
Remove the top of the baking paper and cut with cookie cutters.
Transfer them on lined baking tray using a pallet knife or spatula.

Bake them for about 10 minutes or until golden brown.
Cool them on the biscuits on the baking tray for 5 minutes and transfer to a wire rack.

In a small bowl, mix icing sugar and egg white. Put icing in a small piping bag or plastic snack bag and cut a corner with scissors. Decorate the biscuits with the icing. Leave them until completely dry. Keep them in airtight containers.

Almond Biscotti

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Almond Biscotti
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270g selfrasing flour
120g brown sugar
2 eggs
120g roasted almond
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Preheat the oven at 180°C.

In a large bowl, place flour, eggs and sugar and mix by hand.
Add almond and mix to make a smooth dough.
Divide into three and shape into slightly flattened logs on a lightly floured surface.
Place on lined oven tray.
Bake for about 30 minutes or until light brown. Allow to cool.

Reduce the temperature to 160°C.

Slice the logs in 1cm thin and return them to the oven tray and bake for another 10-15 minutes.

Turn them over and bake another 5-10 minutes.
Do not over bake the biscotti as they can become too hard!