Gingerbread biscuits with spiced chai icing recipe

Method

1. In a bowl, use an electric whisk to beat the butter and sugar together until pale and fluffy. Whisk in the egg yolk, followed by the treacle and honey. Sift over the flour, bicarbonate of soda, ginger, cinnamon and nutmeg. Beat until you have a smooth, uniform, slightly sticky dough. Wrap in baking parchment and chill for 1 hr.
2. Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 large baking tray with parchment.
3. On a surface lightly dusted with flour, roll the dough to 5mm thick. Use a 7cm cookie cutter to stamp out 14 discs, re-rolling the dough, if needed. Use a smaller, festive cutter to cut out decorative festive shapes, such as stars and Christmas trees. Place evenly spaced on the baking trays and bake on the middle shelf for 8-10 mins until evenly golden. Cool on the baking tray for 10 mins, then transfer to a wire rack and leave to cool fully.
4. Meanwhile, make the icing. In a bowl, use an electric whisk to beat the butter and icing sugar together until smooth, pale and fluffy. Whisk in the cream cheese, cinnamon and ginger, taking care not to over-mix or the icing will become thin and runny.
5. Once fully cooled, smooth the icing over the round biscuits. Top with a festive shaped decorative biscuit and the sprinkles. Lightly dust with icing sugar and cinnamon.
6. Store in an airtight container in the fridge for up to 5 days. The un-iced biscuits can be stored in an airtight container for up to 1 week.

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