Ginger Biscuit

Ingredient :
125 gr butter, softened
100 gr dark brown sugar
125 gr honey
1 egg yolk, free range
375 gr organic plain flour
1 teaspoon bicarbonate of soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon cocoa
a little cold water if necessary

Method :
(1). Mix the butter and sugar in a food processor until creamy.
(2). Add honey and egg yolk and process to combine.
(3). Sift the flour, ginger, cinnamon and bicarbonate of soda into a bowl and mix together. Put this into your food processor.
(4). Process until they mixture together and forms a soft dough
(5). If mixture is too dry add a little cold water to bring dough together.
(6). Put the dough into a plastic bag and refrigerate for 30 minutes.
(7). Preheat oven to 160 C fan forced. Line the baking tray with baking paper.
(8). Roll out the dough on the floured surface 4 mm thick. Cut shapes from dough with biscuit cutters. Place shapes 3 cm a part on baking trays.
(9). Using the bamboo skewer make a small hole in the top of each biscuit for threading through ribbon, if desired. Bake approximately 10 minutes or until lightly browned. Transfer to wire racks to cool.
(10). Decorate with glace icing, silver and gold cachous.

To Make The Glace Icing:
300 gr pure sugar, sieved
3 tablespoons boiling water
gold or silver sparkling cachous

In small bowl mix icing sugar with the boliling waterand stir till a thin, glossy glaze. Using a teaspoon paint the icing sugar, or dip the cold biscuits and finish with a scattering of sparkling cachous.