Dainty Spicy Winter Biscuits

Makes about 60 biscuits, depending on size


125g butter, softened

140g (200ml) Huletts Caramel Sugar

60ml Huletts Molasses

1 extra-large egg

30ml water

350g (625ml) cake flour

10ml ground ginger

5ml baking powder

2.5ml salt

2.5ml each ground cinnamon, nutmeg and allspice



1 extra-large egg white, beaten

juice of 1 lemon

130g (250ml) Huletts Icing Sugar

  1. Preheat the oven to 180ºC.
  2. In a large bowl, cream butter and caramel sugar until light and fluffy.
  3. Beat in the molasses, egg and water.
  4. Sift the flour, ginger, baking powder, salt, cinnamon, nutmeg and allspice together. Add to creamed mixture and mix well.
  5. Divide the dough in half. Refrigerate for 30 minutes or until easy to handle.
  6. On a Iightly floured surface, roll out each portion of dough to 3mm thickness. Cut shapes with a floured biscuit cutter.
  7. Place 5cm apart on greased baking sheets. (Re-roll scraps.)
  8. Bake for 8-10 minutes or until edges are firm. Remove from oven and place onto wire racks to cool completely.
  9. Beat the icing ingredients together until smooth and well mixed.
  10. Using an icing bag fitted with a thin nozzle, decorate the biscuits as desired.

HintFor coloured icing, add a drop of food colouring to the portion of icing that you want in a different colour.