Makes
40
Ingredients
- 60g butter
- 1/2 cup golden syrup
- 1/4 cup honey
- 1 3/4 cups plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 3 teaspoons milk
- Coloured sprinkles, to decorate
Icing
- 1 eggwhite
- 1 2/3 cups icing sugar mixture
- 2 teaspoons lemon juice
- red food colouring
Preheat oven to 180°C. Melt butter in a saucepan over medium heat. Increase heat to medium-high. Stir in golden syrup and honey. Bring to the boil. Remove from heat. Allow to cool for 10 minutes.
Sift flour, bicarbonate of soda and ginger together into butter mixture. Add milk and stir until well combined. Cover and set aside for 1 hour or until dough is firm.
Using two level teaspoons of mixture at a time, roll into balls. Place balls, 3cm apart, on lined baking trays. Using the back of a spoon, flatten balls. Bake, one tray at a time, for 5 minutes or until biscuits are golden brown. Allow to cool on trays.
Make icing. Using an electric mixer, beat eggwhite in a bowl for 1 minute. Gradually add icing sugar and beat until combined. Add lemon juice and enough red food colouring to tint icing pink. Beat until combined.
Spread icing over biscuits. Top with sprinkles. Set aside at room temperature until icing is set.
Ingredients (serves 6)
- 2 1/4 cups plain flour
- 150g unsalted butter, chopped
- 3/4 cup caster sugar
- 1 egg yolk
- 2 tablespoons milk
- Mini marshmallows, for decorating
Method
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place the flour, butter and sugar in a food processor and process until the mixture resembles breadcrumbs. With the motor running, add the egg yolk and enough milk for the mixture to just come together and form a ball.
Remove dough from food processor, turn onto lightly floured surface and knead lightly. Wrap in plastic wrap and refrigerate for 20 minutes.
Remove the dough from fridge and place on a sheet of non-stick baking paper. Top with another sheet of non-stick baking paper. Roll out the dough to a disc about 1cm thick.
Using cookie cutters, cut out shapes from the dough. Using your finger, make an indent into the middle of each cookie and place a mini marshmallow in each hole.
Transfer cookies to tray and bake for 10-12 minutes or until light golden.
Makes
20
Ingredients
- 1 eggwhite
- 1/4 cup caster sugar
- 1/4 teaspoon vanilla extract
- pinch of salt
- 40g butter, melted
- 1/3 cup plain flour
Method
Preheat oven to 180°C. Line 2 baking trays with baking paper. Get the kids to write fortune messages to enclose in cookies on 0.5cm-wide, 5cm-long pieces of paper. Using a balloon whisk, whisk eggwhite, sugar, vanilla and salt in a bowl until well combined and thick. Slowly add butter, whisking constantly until well combined.
Sift flour over egg mixture. Using a large metal spoon, stir until flour is well combined and mixture is smooth.
Bake 3 cookies at a time by spooning 1 teaspoon mixture per cookie onto a prepared tray. Spread thinly using the back of a metal spoon. Bake for 8 to 10 minutes or until golden.
Remove tray from oven. Working quickly, remove warm cookies using a wide spatula and place upside down on a wooden board. Place a message along the centre of each cookie. Fold cookies in half to enclose message and bend to form a horseshoe shape. Place cookies, edges pointed down, into mini muffin pan holes (this will retain cookie shape). Allow to cool completely in pan. Repeat with remaining mixture.
Notes
Store cookies in an airtight container for up to 3 days.
Tip: If you don't have a mini muffin pan, you can use an egg carton instead.
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