BUFFALO WORM GINGERBREAD
Time: 30 minutes
Buffalo Worm Powder – 40g
Plain Flour – 310g
Butter – 100g
Baking Soda – 1 tsp
Caster Sugar - 170g
Golden Syrup – 4 tbsp
Egg – 1
Ground Ginger – 4 tsp
Egg – 1
Icing Sugar – 200g
Preheat the oven to 160°C.
MAKE THE BISCUIT DOUGH
Add the ginger, plain flour, baking soda and butter into a large bowl and mix with your fingers until you get a breadcrumb texture.
Add the golden syrup, egg, buffalo worm powder and caster sugar.
Continue to mix with your hands until you get a firm dough.
Roll out the biscuit dough to your desired thickness.
Use whatever shape cookie cutter you wish to cut out the biscuits.
BAKE THE DOUGH
Put the biscuits onto a lined baking sheet.
Bake in the oven for 15-20 minutes, you want very little colour on them, so they are still soft.
MAKE THE ICING
Crack the egg into a bowl and separate the egg white from the yolk and discard the yolk.
Whisk up the white until you have firm peaks, do not add the sugar before this.
Add the icing sugar in small amounts and whisk until you have thick shiny icing.
Get the biscuits out the oven.
Wait for them to cool and then ice them however you like!