1 ½ cups plain flour, plus extra for dusting
1 tbsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
125 g unsalted butter, softened
¼ cup firmly packed dark brown sugar
⅓ cup treacle syrup
1 ¼ cups pure icing sugar
1 tsp lemon juice
- Sift flour, ginger, mixed spice and bicarb into a medium bowl. Put butter, sugar and treacle in the bowl of an electric mixer and beat on high, using paddle attachment, until pale and fluffy. Add egg and beat until combined. Add flour mixture and stir until a dough forms.
- Turn out dough onto a lightly floured surface and knead for 1 minute, adding more flour to dough, until smooth. Form into a 3cm-thick disc, enclose in plastic wrap and refrigerate for 30 minutes or until firm.
- Preheat oven to 180°C. Line 2 large oven trays with baking paper. Roll out dough between 2 sheets of baking paper until 4mm thick. Using 7cm Christmas cutters, cut out about 36 shapes from dough, re-rolling dough as necessary. Put on prepared trays, 3cm apart. Using a chopstick, make a small hole in the top of biscuits. Bake, swapping trays halfway, for 12 minutes or until biscuits are golden and firm. Cool completely on trays.
- Put eggwhite in the bowl of an electric mixer and whisk on low, using whisk attachment, until frothy. Gradually add icing sugar, whisking well after each addition. Add lemon juice and continue whisking until icing is firm and holds its shape. Spoon icing into a piping bag fitted with a plain narrow nozzle. Decorate biscuits with icing. Stand at room temperature until icing is set. Thread decorative string or ribbon through holes in biscuits and hang as edible ornaments.