Decorated Ginger Biscuits

Makes ± 100 biscuits, depending on size


375 ml (1½ cups) fresh cream, slightly whipped

500 g (2 ½ cups) Huletts SunSweet Brown Sugar

30 ml (2 T) bicarbonate of soda

15 ml (1 T) ground ginger

10 ml (2 t) ground cinnamon

460 g (1¹/3 cups) Huletts Molasses

1.260 kg (9 cups) cake flour       



2 extra large egg whites

1 ml (pinch) cream of tartar

10 ml (2 t) water

390 g (3 cups) Huletts Icing Sugar, sifted

  1. Preheat the oven to 180ºC.
  2. Place all the ingredients in a bowl of an electric mixer. Mix on low speed until well combined.
  3. Shape dough into golf ball-sized balls. Place on a greased baking sheet ±6cm apart and flatten slightly.
  4. Bake for 10 - 12 minutes until golden brown. Allow biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
  5. To make the icing: Mix all the ingredients together to form a smooth paste.
  6. Place in a piping bag and decorate biscuits as desired.