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Recipe by Emma Lewis

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1. Tip the dry ingredients into a large bowl. Heat the honey and butter in a pan over a low heat until the butter melts, then pour into the flour mixture along with the lemon zest. Mix well until the dough is combined and fairly solid. Cover and leave to cool.
2. Heat oven to 180C/fan160C/gas 4. Using your hands, roll dough into about 30 balls, each 3cm wide, then flatten each one slightly into a disk. Divide the biscuits between two baking trays lined with baking parchment, leaving room for them to expand. Bake for 15 mins, then cool on a wire rack.
3. To ice the biscuits, mix together the icing sugar, egg white and 1-2 tbsp water to form a smooth, runny icing. Dip the top of each biscuit in the icing and spread with the back of a knife. Leave to dry out in a warm

102 kcalories, protein 2g, carbohydrate 16g, fat 4 g, saturated fat 2g, fibre 0.5g, sugar 9g, salt 0.16 g

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Ingredients

• 250g plain flour
• 85g ground almonds
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch each ground cloves , grated nutmeg and black pepper
• 200ml clear honey
• 85g butter
• 1 lemon , finely grated zest

FOR THE ICING

• 100g icing sugar
• 1 egg white , beaten

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Difficulty and servings

Makes 30

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat

Freeze dough only

Ingredients

• 250g plain flour
• 85g ground almonds
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch each ground cloves , grated nutmeg and black pepper
• 200ml clear honey
• 85g butter
• 1 lemon , finely grated zest

FOR THE ICING

• 100g icing sugar
• 1 egg white , beaten

102 kcalories, protein 2g, carbohydrate 16g, fat 4 g, saturated fat 2g, fibre 0.5g, sugar 9g, salt 0.16 g

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