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  • 125g unsalted butter
  • 100g dark brown muscovado sugar
  • 4 tbsp golden syrup
  • 325g plain flour
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp groun cinnamon
  • 1/2 tsp ground cloves

Royal Icing

  • 1 egg white
  • 200g confectioners sugar


  1. Preheat the oven to 170°C. Melt butter, sugar and golden syrup in a medium saucepan over low heat. Then set aside to cool.
  2. Combine dry ingredients.
  3. Add dry ingredients to cooled butter mixture (mixture will be crumbly, but hold together).
  4. Turn out onto a lightly floured surface and roll to 5mm thickness. Use cookie cutters to shape biscuits. (It may be eaiser to remove excess than to shift the cookies).
  5. Bake in prehead oven for 10-12 minutes until light golden brown. Meanwhile, make royal icing by beating eggwhites until soft peaks, then adding confectioners sugar until glossy and fully combined.
  6. Remove biscuits and pipe with icing.