50g unsalted butter
60g (1/3 cup, lightly packed) brown sugar
60ml (1/4 cup) treacle
265g (1 3/4 cups) plain flour
1/4 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Large pinch of ground cloves
Large pinch of ground nutmeg
1 egg white
230g (1 1/2 cups) pure icing sugar
Place butter, sugar and treacle in a small saucepan over low heat. Stir for 3-5 minutes or until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly. Transfer to a large bowl.
Add the egg to butter mixture and stir to combine. Sift in the flour, baking powder, ginger, cinnamon, cloves and nutmeg. Stir until well combined. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 1 hour to rest.
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Divide dough into 2 even portions. Roll out 1 portion on a lightly floured surface until 5mm thick. Use a 7cm star-shaped cutter to cut stars from the dough. Place on prepared trays. Bake for 5-7 minutes or until golden. Set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough.
Place the egg white in a bowl. Use a fork to whisk until foamy. Sift over the icing sugar and stir until smooth. Spoon into a piping bag fitted with a 2-3mm plain nozzle. Pipe onto biscuits to decorate. Set aside to set.
1/3 cup (80ml) honey
1/3 cup (70g) brown sugar
1 1/2 cups (225g) plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon finely grated lemon rind
1/4 cup (50g) mixed peel, finely chopped
1/4 cup (25g) flaked almonds
1/4 cup (60g) marmalade or raspberry jam
100g dark chocolate, melted
Place the butter, honey and sugar in a small saucepan over medium-low heat and cook, stirring, for 5 minutes or until butter melts and mixture comes to the boil. Remove from heat and set aside for 10 minutes to cool slightly.
Sift the flour, baking powder, bicarbonate of soda, ginger, cloves, allspice, nutmeg and cardamom into a large bowl. Add the lemon rind, mixed peel and almonds and stir to combine. Add the egg and the honey mixture and stir to combine. Cover with plastic wrap and set aside for 1 1/2 hours to rest.
Preheat oven to 180°C. Line 2 oven trays with baking paper. Turn dough out onto a lightly floured surface and gently knead until smooth. Roll out to a 5mm-thick disc. Use a 6cm-diameter heart-shaped pastry cutter to cut out shapes from dough and place on the lined trays, leaving 3cm for spreading. Use a floured fingertip to push a dent into the middle of each biscuit. Spoon a little marmalade or jam into each indentation. Bake in preheated oven for 10-12 minutes or until biscuits are lightly golden. Remove from oven and set aside on trays to cool completely.
Use a round-bladed knife to spread a little of the melted chocolate on the base of each biscuit and allow to set.