About this recipe:A rich, buttery and well-spiced gingerbread biscuit. Cinnamon, ginger, cloves and allspice are the stars of these biscuits. Leave them plain or decorate them with icing. Serve with a cup of tea or coffee, as dessert with ice cream or on their own.
225g unsalted butter, softened
300g caster sugar
2 tablespoons golden syrup
325g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
2 egg whites
1/2 teaspoon cream of tartar
240g icing sugar
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In a large bowl, cream together the butter, sugar and golden syrup until smooth. Beat in the egg. Combine the flour, bicarbonate of soda, cinnamon, ginger, cloves and allspice; stir into the creamed mixture. Cover and refrigerate dough for at least 1/2 hour.
Preheat the oven to 190 C / Gas 5. Grease baking trays. On a floured surface, roll the dough out to 5mm in thickness. Cut into desired shapes with cutters. Place biscuits 3.75cm apart onto baking trays.
Bake for 8 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
To make the frosting, whip egg whites and cream of tartar until foamy. Gradually add sugar and continue to beat until icing is stiff. Add food colouring if desired and pipe onto cooled biscuits. This icing can also be used as a glue to affix sweet decorations.