Ingredients : 30-50 biscuits

ingredients image
  • 150g un-salted butter, leave at a room temprature
  • 100g dark brown muscovado sugar
  • 250g plain flour
  • 1 tsp baking powder
  • 2/3 tsp cinnamon powder
  • 2 tsp freshly squeezed ginger juice or ginger powder
  • 3 egg yolks, beat
    -----<for icing (optional)>-----
  • 200-300g icing sugar
  • 1 egg white, beat
*Preheat the oven to 180C, gas mark 4.
**Place baking parchment on the oven tray.


  • Sieve together the flour, baking powder and cinnamon powder (ginger powder).
  • Sieve the sugar to remove lumps.
  • Beat the butter and sugar until light and fluffy using an electric whisk.
  • Mix well the egg yolks and ginger juice gradually until evenly combined.
  • Using a spatula or wooden spoon, fold in the flour mixture and settle in the fridge for a few hours to make forming easier.
  • Turn out onto a lightly floured surface and roll to a thickness of about 4mm. Dip biscuit cutters into flour before cutting the dough.
  • Place onto the prepared baking sheets, spacing them well apart.
  • Bake for 15-18 minutes until the cookies are lightly golden.
  • Transfer to a wire rack to cool.
    When the biscuits are completly cool, decorate with the icing.
  • In a small bowl mix well the egg white and the 200g sugar. Add more sugar if the desired consistency is required.
  • Leave to dry in a cool dry place.
instructions image

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This recipe was first published on mizueandco.com on 27th Dec. 2006.