These lovely soft-baked gingerbread fingers are made light and chewy, and are spiced with honey and ginger for a kick of aroma. Making these delectable biscuits on your own at home gives you the liberty of choosing your favourite colours for the icing, giving way to lots of possibilities to unleash yours (and your kids’) creativity over a simple and delicious treat.
- 75 g butter
- ½ cup clear honey
- 1½ cups plain flour
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tsp bicarbonate of soda
- 1½ tbsps milk
- A few drops pink food colouring
- 1 egg white
- 1½ cup icing sugar
Preheat oven to moderate, 180 C (160 C fan-forced). Line 2 baking trays with baking paper.
Combine butter and honey in a small saucepan. Stir over moderate heat about 2 mins, or until melted and smooth. Set aside to cool slightly.
Sift dry ingredients into a large bowl; make a well in the centre. Add honey mixture and milk; stir until smooth. Cover with plastic wrap; chill 30 mins, or until firm.
Divide dough into 4 portions. For each portion, roll out to a 35 cm log. Cut log into 7 cm lengths. Shape each length into an oval. Place on prepared trays, leaving room for spreading.
Bake 12 mins, or until lightly browned around edges and slightly cracked on top. Cool on trays 5 mins. Transfer to a wire rack to cool completely.
To make icing, whisk egg white in a medium bowl until frothy. Sift icing sugar over egg white; stir until smooth.
Spread white icing over half the biscuits. Tint remaining icing with pink food colouring. Spread pink icing over remaining uniced biscuits; let set.