Recipe by Kookaburra
These little heaps of spicy ginger biscuit (cookie) topped with caramel icing (frosting) are easy to make and look so professional. The recipe is from the Australian magazine "Woman's Day".
Top Review by Jewelies
These are yummy little bites. Really easy to make too and smell great while cooking. I always make my biscuits a bit smaller as my girls always want two (one for each hand) so from this mix I got 50. Definite keeper for us. Thanks Kooka! Just updating today to let you know that Amber wanted to take five in her lunch box. We compromised with two!
- 125 g butter, chopped and slightly softened
- 3⁄4 cup brown sugar
- 1 egg
- 1⁄4 cup honey
- 1 1⁄4 cups self-raising flour
- 1 cup plain flour
- 3 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1⁄4 teaspoon bicarbonate of soda
- 1⁄3 cup brown sugar
- 40 g butter
- 1 1⁄2 tablespoons milk
- 1⁄2 cup icing sugar
Directions See How It's Made
- Preheat oven to 180C (350F).
- Lightly grease and line two baking trays with silicone paper.
- In a medium bowl, using an electric mixer, beat butter and sugar together until creamy.
- Beat in egg and honey.
- In a separate bowl, sift flours, ginger, spices and bicarb soda together.
- Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps.
- Roll tablespoons or heaped teaspoons of the mixture into balls.
- Arrange on prepared trays 3cm (about 1") apart.
- Use two fingers to flatten biscuits slightly.
- Bake for 12-15 mnutes until lightly golden brown.
- Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks.
- Caramel Icing:.
- While the biscuits are cooking, sift icing sugar into a small bowl and set aside.
- Now, combine brown sugar and butter in a small saucepan.
- Stir over a medium-low heat until sugar dissolves.
- Add milk and bring to a boil.
- Pour caramel mixture into the icing sugar and whisk until smooth.
- Allow to cool until icing is of spreadable consistency.
- Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets.
- (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly).
- Store in an airtight container.