Recipe courtesy of Australian Good Taste - July 2010, Page 82  Recipe by Alison Adams

Ingredients
  • 50g unsalted butter
  • 60g (1/3 cup, lightly packed) brown sugar
  • 60ml (1/4 cup) treacle
  • 1 egg
  • 265g (1 3/4 cups) plain flour
  • 1/4 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • Large pinch of ground cloves
  • Large pinch of ground nutmeg
  • 1 egg white
  • 230g (1 1/2 cups) pure icing sugar
Method
Step 1
Place butter, sugar and treacle in a small saucepan over low heat. Stir for 3-5 minutes or until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly. Transfer to a large bowl.
Step 2
Add the egg to butter mixture and stir to combine. Sift in the flour, baking powder, ginger, cinnamon, cloves and nutmeg. Stir until well combined. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 1 hour to rest.
Step 3
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Divide dough into 2 even portions. Roll out 1 portion on a lightly floured surface until 5mm thick. Use a 7cm star-shaped cutter to cut stars from the dough. Place on prepared trays. Bake for 5-7 minutes or until golden. Set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough.
Step 4
Place the egg white in a bowl. Use a fork to whisk until foamy. Sift over the icing sugar and stir until smooth. Spoon into a piping bag fitted with a 2-3mm plain nozzle. Pipe onto biscuits to decorate. Set aside to set.

Notes
Cook's tip: To make biscuit decorations, use a skewer to make a hole in each biscuit before baking, then thread ribbon through when cool.



Nutrition
Energy 325kJ  
Fat saturated 1.00g
Fat Total 1.50g  
Carbohydrate sugars --g
Carbohydrate Total 15.00g  
Dietary Fibre 0.50g
Protein 1.00g  
Cholesterol --mg
Sodium --mg
All nutrition values are per serve.