Delicious and slightly chewy ginger biscuits are also great fun to make, as your child will enjoy rolling out dough & cutting it into shapes such as stars, circles and flowers using, cookie cutters.
- 45g butter, softened
- 70g soft light brown sugar
- 4tbsp golden syrup
- 1 large egg yolk
- 170g plain flour
- 2tsp ground ginger
- 1/2tsp bicarbonate of soda
- 1/4tsp salt
- 125g icing sugar, sifted
- 1tbsp water
- Writing icing
Beat the butter and sugar together until pale and fluffy, then beat in the golden syrup and egg yolk until just combined. Sift over the flour, ginger, bicarbonate of soda, and salt, and stir in with a wooden spoon to form a dough. Put the dough on a piece of cling film and pat into a disc about 1cm thick. Wrap up and refrigerate for 1–2 hours until firm.
Preheat the oven to 180°C/356°F/Gas Mark 4. Roll out the dough between two pieces of baking parchment until about 3mm thick. Cut out the animal shapes, and use a palette knife to transfer them to baking trays lined with parchment. If the dough becomes too soft, then lift it, still on the parchment, on to a baking tray and pop in the freezer for 5–10 minutes to firm up.
Bake the biscuits for about 12 minutes until puffed and just turning golden around the edges. Leave them to cool on a wire rack.
Make the icing by mixing the icing sugar and water. Pipe the icing into the cookies to decorate.
Draw on faces and other features using writing icing squeezed from a tube.
Top tip for making Annabel Karmel’s animal cookies
Try flavouring these cookies with other things like cinnamon or lemond rind instead of the ginger for a change.