These biscuits, on balance, are not the most seasonal, since they have a very Christmassy spiciness to them. However, they are very Spring-like with the icing, so I’m sure you’ll be able to deal with it. In the icing, I used violet liqueur because we had a bottle of it that had come home from a holiday in France and I thought the flavours would quite nicely. If you don’t have any to hand, lemon juice would be a good substitute, or orange essence or orange flower water.
110g firmly packed brown sugar
270g golden syrup
1 egg, beaten lightly
375g plain flour
75g self-raising flour
½ teaspoon bicarbonate of soda
1 tspn ground cinnamon
½ tspn ground cloves
2 tspn ground ginger
1 tspn mixed spice
1 egg white
240g icing sugar
1 tbspn violet liqueur approx
Pink food colouring
Combine butter, sugar and syrup in medium saucepan; stir over a low heat until sugar dissolves. Cool 10 mins.
Stir into egg , flours, spices and bicarbonate of soda in a large bowl.
Knead dough on a floured surface until it’s lost its stickiness. Cover and refrigerate for at least 30 mins.
Divide dough into 8 portions. Roll each portion into a long sausage and cut into 5.
Round the ends of each biscuit a little and flatten.
Bake around 15 mins at 160C.
Beat egg white lightly in a small bowl.
Gradually stir in the icing sugar then enough liqueur to make it spreadable. Place half the icing in another bowl and tint with pink food colouring.
Ice half the biscuits with pink, half with white when cold.