85g (3 oz) Stork packet
85g (3 oz) soft brown sugar
85g (3 oz) golden syrup
200g (7 oz) plain flour, sieved with
25g (1 oz) cocoa powder and
1 teaspoon baking powder, and
1-2 teaspoon ground ginger, and
½ teaspoon bicarbonate of soda
For the decoration:
Red and white fondant icing
Cream together the Stork, sugar and syrup.
Blend in the dry ingredients and knead thoroughly. Roll out the dough until about 75mm (¼ inch) thick.
Cut into shapes or use a cutter. Lift onto lightly greased baking sheets and bake in centre of preheated oven 210°C, 190°C fan, Gas mark 7 for 8-10 minutes.
Add either water or food colouring to the icing sugar to make glace icing. Decorate biscuits with the icing and use the fondant icing for hats, scarves etc.