½ cup golden syrup
1/3 cup firmly packed brown sugar
2 ½ cups self raising flour
½ cup plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon mixed spice
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
Directions to Cook:
Preheat oven to 180°C.
Line biscuit trays with baking paper. Melt butter, golden syrup and sugar together in a small saucepan over medium heat, stirring until sugar is dissolved. Bring to the boil. Remove from heat and stir in bicarb soda.
Sift flours and spices together into a large mixing bowl. Stir in butter mixture, lightly beaten egg and vanilla extract. Turn out onto lightly floured surface and knead gently into a ball until smooth.
.Cut dough in half and wrap in plastic wrap. Refrigerate 1 hour until firm.
Roll one half of dough out onto a lightly floured surface to 4-5mm in thickness. Cut shapes out with flour-dusted cookie cutters. Place on baking trays and repeat with remaining dough.
Cook for 10-15 minutes or until golden. Cool on trays for 5 minutes before transferring to wire racks.
Dust with icing sugar or decorate with Royal Icing (See below) and sweets.
1 egg white
1½ cups icing sugar
Using an electric mixer, beat egg white until soft peaks form. Gradually add icing sugar, beating constantly until thick. Decorate biscuits using a piping bag.
Gluten Free Variation:
Substitute Orgran Gluten Free Self Raising flour directly (2½ cups) and use ¾ cup Orgran Gluten Free Plain Flour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.