Sugar & spice biscuits.

Obviously if I'm icing biscuits for fun, I've got too much time on my hands. But anyway, they were tasty and fun to do, and that's the main thing, right? I'd like to tell you that my childhood was filled with making biscuits like this, but alas, I was no such child. I'll definitely be the kind of mother that makes these biscuits for her children.
Next time I make these, I'll up the spices, because I think they need to be more spicy.

Recipe:
Adapted from an old 'Gourmet Traveller' magazine.

Oven 170C
Makes about 30

for the biscuits:
180g butter
100g dark brown sugar
3/4 cup golden syrup
1 egg
3 1/2 cups plain flour
1 tsp bicarb soda
3 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice

In a saucepan, melt the butter, golden syrup and sugar. Stir until butter is melted and sugar is dissolved.
Let mix cool, then stir in the egg. (If you don't let the mix cool, the egg will get cooked in the hot liquid. If this happens, whisk like crazy, then try to take out as much cooked egg as you can. Or just wait until the liquid is cool a bit to save you this hassle).
In a bowl, mix the dry ingredients.
Pour the liquid into the dry ingredients. Stir to combine.
When combined, turn out onto a floured surface and knead for a bit.
Cover in cling wrap and put in the fridge for 30 mins.
Roll tablespoon sized balls of the mix with your hands and place on lined baking trays (I made half circles and half 'fingers').
Bake for 10-12 mins, they'll be golden on the bottom. Let cool before icing.

for the icing:
1 1/2 cups icing sugar
2 tsp plain flour
1 egg white
1 tsp lemon juice
food dye.

Mix icing sugar and flour.
In a separate bowl, whisk egg white until frothy.
Gradually mix in icing mix.
Add lemon to make a thick paste.
If you want to do two colours, like I did, put 3/4 of the icing into a separate bowl. Colour this lot and use the other lot for piping.