Ginger Bread Biscuits

• 175 g muscovado sugar
• 85 g golden syrup
• 100 g slightly salted butter
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 350 g plain flour
• 1 tsp bicarb
• 1 egg

1. Simmer the sugar, syrup and butter for 1-2 minutes, stiring until well combined.
2. Set aside and cool for 10 mins
3. Mix the dry ingredients in a large bowl.
4. Stir in the warm syrup and the egg untill everything has come together.
5. Wrap the dough in cling film and chill for 30 mins.
6. Remove from the fridge and bring to room temperature.
7. Heat the oven to 180C fan.
8. Using flour for dusting, roll the dough to the thickness of a 1 coin and cut into shapes.
9. Bake dor 10-12 minutes.
10. These will last in a tin for 2 weeks.
11. To ice, mix icing sugar and water into a paste and place in a piping bag to decorate with.
12. Eat and enjoy!

muscovado sugar, golden syrup, butter, ground ginger, ground cinnamon, flour, bicarb, egg

Taken from cookpad.com/us/recipes/486933-ginger-bread-biscuits (may not work)