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These little heaps of spicy ginger biscuit (cookie) topped with caramel icing (frosting) are easy to make and look so professional. The recipe is from the Australian magazine "Woman's Day".
- 125 g butter, chopped and slightly softened
- 3⁄4 cup brown sugar
- 1 egg
- 1⁄4 cup honey
- 1 1⁄4 cups self-raising flour
- 1 cup plain flour
- 3 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1⁄4 teaspoon bicarbonate of soda
- 1⁄3 cup brown sugar
- 40 g butter
- 1 1⁄2 tablespoons milk
- 1⁄2 cup icing sugar
- Preheat oven to 180C (350F).
- Lightly grease and line two baking trays with silicone paper.
- In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
- Beat in egg and honey.
- In a separate bowl, sift flours, ginger, spices and bicarb soda together.
- Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
- Roll tablespoons or heaped teaspoons of the mixture into balls.
- Arrange on prepared trays 3cm (about 1") apart.
- Use two fingers to flatten biscuits slightly.
- Bake for 12-15 mnutes until lightly golden brown.
- Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
- Caramel Icing:.
- While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
- Now, combine brown sugar and butter in a small saucepan.
- Stir over a medium-low heat until sugar dissolves.
- Add milk and bring to a boil.
- Pour caramel mixture into the icing sugar and whisk until smooth.
- Allow to cool until icing is of spreadable consistency.
- Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
- (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
- Store in an airtight container.