• 100g butter, at room temperature
  • 150g light brown soft sugar
  • 1 medium free-range egg, lightly beaten
  • 225g plain flour
  • ½ tsp baking powder
  • ½ tsp ground mixed spice
  • 1 tsp ground ginger
  • 200g icing sugar


  1. 1

    Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tbsp flour. Stir in the remaining flour, baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.

  2. 2

    Preheat the oven to 180°C/fan 160°C/gas mark 4. On a floured surface, roll out the dough to the thickness of a pound coin. Stamp out biscuits using a cookie cutter and place on to baking sheets in batches. Bake for 10-12 minutes, until just golden. Transfer to a wire rack and leave to cool completely.

  3. 3

    Mix the icing sugar with 1½ tbsp water. Spoon into a piping bag and ice the cookies with patterns of your choice.

Nutritional Details

Each serving provides
  • Energy 255kj 61kcal 3%
  • Fat 2.6g 4%
  • Saturates 1.5g 8%
  • Sugars 4.1g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1700kj/406kcal

Each serving provides

8.5g carbohydrate 0.2g fibre 0.8g protein

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