These biscuits also feature in my post about the Afternoon Teal, but they were one of the first ever items to be made for my market stalls I have done in the past, so this is the staple recipe to my whole market stall (besides fudge) and the recipe behind the name of my stall and blog “Sweetspice Delights”.
These are a classic biscuit and the recipe makes quite a lot, but there is effort to these, rolling, rolling, rolling and more rolling, then cutting cutting cutting, then back to rolling. Then cooking, then icing! Which takes a bit of time. As much as I love making gingerbread, I’m pretty sure every time I make them I always get grumpy and I’m ready to give up on them altogether, mostly because my arms are sore or there is icing EVERYWHERE. But once the finished product is there in front of me, I forget how annoyingly time consuming these are, and enjoy the gingery goodness.
But they really are a super biscuit. You should try them, even with all the effort. It is worth it. Trust me.
Here’s how to make them!!
Recipe Adapted from The Australian Women’s Weekly Traditional Christmas (I think a promo book with on their Christmas magazine issues??) .250g butter 1 cup brown sugar
1 cup treacle 2 egg yolks (keep the whites for the icing!!) 4 cups plain flour 2 tbsp ground ginger 2 tsp mixed spice 2 tsp bicarbonate of soda
Beat the butter and sugar and vanilla in a mixer on high speed until well combined and light and fluffy. Beat in treacle and egg yolks. Stir in sifted dry ingredients.
Knead dough on a lightly floured surface until it becomes smooth, and you can form it into a large ball. Cover the ball and place in the fridge to chill for about 30 minutes.
Preheat oven to 160C (or 140C fan forced).
Divide dough into quarters or halves, and cover the remaining dough so it keeps moist and pliable. Roll a section of dough to about 1-1.5 cm thick on a floured surface, and start cutting shapes out. Once you get use all the dough space with the cutter, roll the remaining dough up and continue to roll it out flat and cut shapes until you run out of dough. Then repeat with the other dough you set aside.
Place shapes on trays, giving a bit of space around each biscuit as they do raise slightly. Bake for about 20 minutes or until golden. Allow to cool completely on cooling racks. Then ice!
Beat 2 egg whites, using a mixer, until just frothy. Gradually add 3 1/4 cups of icing sugar, until stiff peaks form. Stir in lemon juice (about 1 tsp). Ice using a piping bag if you want to be fancy. 🙂 Leave biscuits out so they icing can harden and set, then store in a container.
The amount of biscuits made depends on your cutter size. I have made about 30 or more I would estimate.
Eat, share and enjoy,