Combine butter, sugar and golden syrup in a saucepan, and stir over low heat until the sugar is dissolved and the butter is melted. Set aside to cool for 10 minutes.

Transfer the sugar mixture to a large bowl, and stir in the egg and the sifted dry ingredients (in two or three lots). Turn the dough onto a lightly floured surface and knead gently until the mixture loses its stickiness. Cover the dough and refrigerate for 30 minutes.

Divide the dough into two pieces. Roll the first half of the dough between sheets of greaseproof paper until it is 1 cm thick. Cut 3.5 cm rounds from the dough, and place on a lined oven tray, leaving about 2 cm between biscuits. Repeat with the other half of the dough and the leftover scraps.

Bake at 180C for about 8-9 minutes or until lightly browned. Cool on the trays.

To make the icing, lightly beat the egg white in a small bowl, then gradually stir in the sifted icing sugar and flour. Stir in enough juice to make a spreadable consistency. Ice half of each biscuit, top and sides (or just dip half of each biscuit into the icing if you have made it in a deep bowl).

This recipe is adapted from one in Biscuits and slices.

28 December 2003