Honey Jumbles

Ingredients:

60g butter

2/3 cup golden syrup

1 3/4 cups plain flour

1 tsp bicarb soda

1 tsp ground ginger

1 tsp dry allspice

1 tb milk 

Method:

Melt your butter with your golden syrup over medium heat

Mix dry ingredients - flour, ginger, allspice and bicarb soda
Stir melted butter and gold syrup into dry ingredients and the milk and combine well, then refrigerate for one hour.
After refrigeration, turned out onto a floured surface, lightly knead.  Preheat your oven to 190 degrees c
Roll your dough into sausage shapes about the diameter of a 10 cent piece, cut into 10cm lengths and place on a greased tray.
Bake for 10-15 minutes until slightly browned on top.  Cool on trays.
Make your icing by whipping 1 egg white and 1 tbspn water until you get soft peaks.
Into two bowls, add 1 cup of icing sugar into each bowl.  To one bowl add a few drops of rose food colouring, and then add egg white a tspn at a time until it makes a pasty consistency.
Dip your biscuits into the icing and allow to set for about 1 hour.