Honey Jumbles

Biscuits:

• 60g (2oz) butter 
• ½ cup (110g) firmly packed CSR Brown Sugar
• ¾ cup (270g) CSR Golden Syrup 
• 1 egg, beaten lightly 
• 2½ cups (375g) White Wings Plain Flour 
• ½ cup (75g) White Wings Self Raising Flour 
• ½ tsp bicarbonate of soda (baking soda) 
• 2 tsp ground ginger 
• 2 tsp mixed spice 

Icing:

• 1 egg white
• 1½ cups (240g) CSR Pure Icing Sugar
• 1 tbsp lemon juice, approximately 
• pink food colouring

1. Preheat oven to 160°C/325°F. Grease oven trays. 
2. Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 minutes. 
3. Transfer cooled mixture to a large bowl; stir in egg and sifted dry ingredients, in two batches. Knead dough on a floured surface until it loses its stickiness. Wrap in plastic wrap; refrigerate for 30 minutes.
4. Divide dough into eight portions. Roll each portion into a 2cm (¾in) thick sausage; cut each sausage into five 6cm (2½in) lengths. Place on trays about 3cm (1¼in) apart; round the ends with lightly floured fingers, then flatten biscuits slightly. 
5. Bake biscuits for 15 minutes or until browned lightly. Cool on trays. 
6. Make icing: Beat egg white lightly in a small bowl; gradually stir in sifted icing sugar, then enough juice to make icing spreadable. Place half the mixture in another small bowl; tint with pink colouring. Keep icings covered with a damp tea towel while in use. 
7. Spread cooled jumbles with pink and white icing