Let's Cook with Meg and Ted

Gingerbread hearts

125 gbutter, softened
65 g (1/3 cup, firmly packed)brown sugar
2 teaspoonsgrated orange rind
125 g (1/2 cup)honey, warmed
450 g (3 cups)self-raising flour
1 tablespoonground ginger
1 teaspoonground cinnamon
1/4 cupmilk

Honey icing
160 g (1 cup)icing sugar
3 teaspoonshoney

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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