Biscuits
125 g | butter, softened |
65 g (1/3 cup, firmly packed) | brown sugar |
2 teaspoons | grated orange rind |
1 | egg |
125 g (1/2 cup) | honey, warmed |
450 g (3 cups) | self-raising flour |
1 tablespoon | ground ginger |
1 teaspoon | ground cinnamon |
1/4 cup | milk |
Honey icing
160 g (1 cup) | icing sugar |
3 teaspoons | honey |
Using an electric mixer, cream the butter and sugar until light and fluffy. Whisk together the orange rind and the egg, then beat into the butter mixture. Using a spoon, fold in the warm honey, and then add the sifted flour and spices and stir until well combined.
Shape the biscuit dough into a flat ball, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the dough out on a lightly floured surface until about 5 mm thick, then, using a 6.5 cm diameter heart-shaped biscuit cutter, cut hearts from the dough. Place the biscuits 4 cm apart on lined oven trays and brush lightly with milk. Bake at 170C for 8-10 minutes, then cool on trays.
For honey icing, combine icing sugar and 1 tablespoon of water, to make a thick drizzling consistency. Then stir through honey to taste. Using a small spoon, drizzle the honey icing onto the biscuits in a zigzag pattern, and stand at room temperature until set.
Store in an airtight container for up to 5 days. Makes about 30 biscuits. This recipe is from the super-fantastic Australian Gourmet Traveller.
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