Gingerbread colour crunch

by Leah Halmagyi


  • 125g unsalted butter
  • 100g brown sugar
  • 125g molasses
  • 2 eggs, separated
  • 1½ cup plain flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1 cup Demerara sugar
  • 1½ cup pure icing sugar
  • food colours


1 Preheat to 180°C. Combine the butter and brown sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Add the molasses and yolks, then beat for 2 more minutes.
2 Sift in the flour, spices and bicarbonate of soda, then fold in gently to form a dough. Roll into a log shape 2cm thick, then roll in Demerara sugar. Chill for 1 hour, until firm. Slice into discs 1cm thick, then arrange on lined oven trays. Bake for 15-18 minutes, until crisp. Cool on a wire rack.
3 Whisk the icing sugar with juts enough egg white to make a thick batter, then tint with colour as desired. Dip the biscuits, then allow to dry.