What you need:
For the biscuits
- 100g unsalted butter, chopped, at room temperature
- ½ cup brown sugar, firmly packed
- 2/3 cup golden syrup
- 1 egg yolk
- 2 2/3 cups plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- Rich Chocolate Fudge Icing Pen and chocolate sprinkles, to decorate
For the icing
- 1 ¾ cups icing sugar mixture
- 1 ½ tablespoons water
What to do:
- Ask an adult to pre-heat an oven to 190C. Grease two large oven trays and line with baking paper.
- Beat the butter and sugar in a small bowl of an electric mixer until light and fluffy. Add the syrup and yolk and beat until combined. Transfer the mixture to a large bowl.
- Add the combined sifted flour, soda and ginger. Stir with a wooden spoon to combine. Turn out onto a lightly-floured bench and bring the dough together with your hands. Flatten to a disc about 2cm thick and wrap in baking paper. Refrigerate for 30 minutes.
- Roll the dough between two sheets of baking paper until ½cm thick. Using a 6cm dog bone shape cutter, cut out shapes from dough. Press unused dough together and repeat to make 28 biscuits. Transfer onto prepared trays, 2cm apart.
- Ask an adult to help you put one tray in oven. Cook for about 10-12 minutes, or until lightly golden and firm. Let the biscuits stand for five minutes, then repeat with the remaining tray. Transfer to a wire rack to cool.
- Meanwhile, make the icing by combining all the ingredients in a small bowl. Stir until smooth.
- To decorate, pipe a thin boarder around biscuit shape with fudge pen. Spoon a heaped teaspoon of icing into the centre and spread to cover evenly. Sprinkle with chocolate sprinkles.
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