1. Preheat oven to 180C (350F). 2. Lightly grease and line two baking trays with silicone paper. 3. In a medium bowl, using an electric mixer, beat butter and sugar together until creamy. 4. Beat in egg and honey. 5. In a separate bowl, sift flours, ginger, spices and bicarb soda together. 6. Now, tip the dry ingredients into the creamed mixture and using a flat wooden spoon or long spatula or similar, lightly fold together until the mixture changes from a breadcrumb consistency and forms doughy clumps. 7. Roll tablespoons or heaped teaspoons of the mixture into balls. 8. Arrange on prepared trays 3cm (about 1") apart. 9. Use two fingers to flatten biscuits slightly. 10. Bake for 12-15 mnutes until lightly golden brown. 11. Allow biscuits to sit on trays for a few minutes to firm, before transferring to cooling racks. 12. Caramel Icing:. 13. While the biscuits are cooking, sift icing sugar into a small bowl and set aside. 14. Now, combine brown sugar and butter in a small saucepan. 15. Stir over a medium-low heat until sugar dissolves. 16. Add milk and bring to a boil. 17. Pour caramel mixture into the icing sugar and whisk until smooth. 18. Allow to cool until icing is of spreadable consistency. 19. Using a knife, spread icing over the tops of cold biscuits and set biscuits aside until the icing sets. 20. (It may look like there's not a lot of icing for so many biscuits, but it is sufficient as long as you don't slather it on really thickly). 21. Store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
