Honey Ginger Buttons

Ingedients -
60g butter
1/2 cup golden syrup
1/4 cup honey
1 3/4 cup plaini flour
1 tsp bi carb
2 tsps ground ginger
3 tsps milk
coloured sprinkles to decorate

Icing -
1 egg white
1 2/3 cups icing sugar
2tsp lemon juice
red food colouring

Method -
1  Preheat oven to 180c.  Melt butter in saucepan, increase to high heat and add golden syrup and honey.  Bring to boil, remove from heat.  Allow to cool for 10 mins
2  Sift flour, bi carb and ginger into butter mixture.  Add milk and stir until well combined.  cover and set aside for 1 hour until dough is firm
3  Using two level teaspoons of mixture at a time, roll into balls.  Place balls 3 cm apart on lined baking trays.  Using the backof the spoon to flatten balls. Bake one tray at a time for 5 mins or until golden brown.  Allow to cool
4 Icing - Using beater, beat eggwhite in a bowl for 1 min, gradually add icing sugar and beat until combined.  Add lemon juice and enough food colouring to tint pink, beat until combined.
5  Spread icing over biscuits.  Topo with sprinkles, set aside until icing is set.