Yield: 16 Servings
Measure | Ingredient |
---|---|
6 ounces | Plain flour |
½ teaspoon | Bicarbonate of soda |
1 teaspoon | Ground mixed spice |
2 ounces | Butter, chilled and cubed |
3 ounces | Soft light brown sugar |
2 tablespoons | Golden syrup, heated |
1 \N | Egg, beaten |
\N \N | Plain flour for dusting |
\N \N | DECORATION |
9 ounces | Packet coloured fondant |
\N \N | Icing |
\N \N | Glace icing made with 2oz |
\N \N | Icing sugar & 2 tspn water |
\N \N | Icing sugar for rolling |
\N \N | Silver balls, sweets, |
\N \N | Desiccated coconut, gold |
\N \N | Thread |
Preheat oven to 190'C (375'F). Grease two baking sheets. Sift the flour, bicarbonate of soda and spice into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the golden syrup and egg and mix to form a dough. Gently knead the dough on a floured surface until smooth, the roll out to ¼ inch thick. Use christmas cutters to cut out 16 shapes. Lift shapes on to baking sheets and bake until just firm to the touch.
Make a hole large enough for gold thread at the top of each biscuit.
Transfer to cooling rack and leave until cold. To decorate, roll out fondant icing on a clean surface dusted with icing sugar. Cut out shapes with cutters and place on biscuits, securing them with a little water. Make a hole for thread as before. Decorate with piped glace icing, silver balls, sweets or coconut. Thread each biscuit with gold thread and hang on Christmas tree, if liked.