2 cups all-purpose flour (240 g)
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, at room temperature (130 g)
1/2 cup brown sugar (90 g)
1 egg, lightly beaten
2 1/2 tablespoons grated fresh ginger
1/4 cup golden syrup (60 ml)
For the glaze
1 cup confectioner's sugar (150 g)
3 tablespoons milk
2 cups all-purpose flour (240 g)
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, at room temperature (130 g)
1/2 cup brown sugar (90 g)
1 egg, lightly beaten
2 1/2 tablespoons grated fresh ginger
1/4 cup golden syrup (60 ml)
For the glaze
1 cup confectioner's sugar (150 g)
3 tablespoons milk
In a large bowl, sift together the flour, cocoa powder, cinnamon, cloves, baking soda, and salt
Mix well with a wooden spoon and set aside
In an electric mixer, beat the butter and brown sugar until light and fluffy
Add the egg and grated ginger, beating until smooth
Do not stop the mixer; slowly add the golden syrup
Reduce the speed of the mixer and gradually add the sifted ingredients, beating to combine
Pour the mixture onto a floured surface and knead into a ball
If the dough is still too soft, add a little more all-purpose flour
Divide the dough into four portions and shape each one into a 15 cm (6 inch) disk
Wrap individually in plastic wrap and refrigerate for at least 1 day or 4 hours
Preheat the oven to 180°C (350°F)
Line two baking sheets with parchment paper and dust with flour. Reserve
Scoop the dough onto a flat surface, about 5 mm thick, and cut into desired shapes using cookie cutters
Gather the scraps, re-roll the dough, and cut more biscuits until all the dough is used up
Transfer the biscuits to the prepared baking sheets, leaving about 2 cm between each one
Bake for 10-20 minutes or until lightly browned
Let cool in the pans
To make the glaze: In a bowl, whisk together the confectioner's sugar and milk until smooth
Pipe or spread over the cooled biscuits, allowing any excess to drizzle off
Let the glaze set for about 20 minutes before serving
Yield: 32 calories per biscuit
