- 250g plain flour
- 85g ground almond
- 2 tsp ground ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 200ml clear honey
- 1 lemon, finely grated zest
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 85g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- pinch each ground cloves, grated nutmeg and black pepper
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
For the icing
- 100g icing sugar
- 1 egg white, beaten
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.
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.
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 room.