Ginger Biscuits

1. In a large bowl, whisk together 5 1/2 cups cake flour, 1 tsp bicarbonate of soda, 1/4 tsp baking powder, 2 tsp cinnamon, 4 1/2 tsp ground ginger, 1 tsp ground cloves, and 1 1/2 tsp ground nutmeg. Set aside.
2. In another bowl, cream 250 g butter and 1 cup brown sugar until light and fluffy. It doesn’t have to be perfect, just soft and well combined.
3. Beat in 1 jumbo egg, then add 1 1/4 cups golden syrup and 1 tsp vanilla essence.
4. Add the dry ingredients to the wet mixture in batches, mixing until a soft dough forms.
5. Cover and let the dough rest for at least 1 hour, or pop it in the fridge overnight for easier handling.
6. Preheat your oven to 350⁰F (180⁰C). For convection ovens, use 320⁰F (160⁰C).
7. Lightly flour your surface and roll the dough to about 1/2 to 1 cm thick. Thicker biscuits hold better on the tree.
8. Cut shapes using cookie cutters. Place them on a lined baking tray and space them as they do spread slightly.
9. Use a wooden skewer to make a hole near the top of each biscuit for hanging.
10. Bake for 16 to 20 minutes, depending on thickness. You’re looking for firm edges and a slightly darker colour.
11. As soon as they come out of the oven, gently reinsert the skewer into the holes if they’ve closed.
12. Let biscuits cool completely on a wire rack before decorating. They need to be fully cool, or the icing will melt.

Royal Icing

1. In a bowl, whisk together ½ – ¾ cup water (start with ½ cup,  as you can always add more as needed), 5 tbsp meringue powder, and 1 tsp vanilla essence or 1 tsp lemon juice for about 30 seconds.
2. Add 1 tsp cream of tartar and whisk for another 30 seconds.
3. Transfer to a stand mixer and gradually add 1 kg icing sugar while mixing on low speed.
4. Beat for about 10 minutes until thick, smooth, and holds soft peaks. Check for consistency mid-way through. 
5. Divide into bowls and colour with gel food colouring.
6. Use squeeze bottles or piping bags to decorate. Flood icing works well for a smooth finish.
7. Let decorated biscuits dry overnight before threading with twine and hanging.  Be aware that humidity affects icing drying time.