½ cup golden syrup
1/3 cup firmly packed brown sugar
2 ½ cups self raising flour
½ cup plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon mixed spice
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Directions to Cook:
Preheat oven to 180°C.
Line biscuit trays with baking paper. Melt butter, golden syrup and sugar together in a small saucepan over medium heat, stirring until sugar is dissolved. Bring to the boil. Remove from heat and stir in bicarb soda.
Sift flours and spices together into a large mixing bowl. Stir in butter mixture, lightly beaten egg and vanilla extract. Turn out onto lightly floured surface and knead gently into a ball until smooth.
.Cut dough in half and wrap in plastic wrap. Refrigerate 1 hour until firm.
Roll one half of dough out onto a lightly floured surface to 4-5mm in thickness. Cut shapes out with flour-dusted cookie cutters. Place on baking trays and repeat with remaining dough.
Cook for 10-15 minutes or until golden. Cool on trays for 5 minutes before transferring to wire racks.
Dust with icing sugar or decorate with Royal Icing (See below) and sweets.
1 egg white
1½ cups icing sugar
Using an electric mixer, beat egg white until soft peaks form. Gradually add icing sugar, beating constantly until thick. Decorate biscuits using a piping bag.
Gluten Free Variation:
Substitute Orgran Gluten Free Self Raising flour directly (2½ cups) and use ¾ cup Orgran Gluten Free Plain Flour.
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