- 150g butter, softened
- ¾ cup soft brown sugar
- 1 egg, beaten
- 2 cups flour
- 1 tsp baking powder
- 1 tsp Gregg's Ground Cinnamon
- 1 tsp Gregg's Mixed Spice
- 1 tsp cocoa
-
Pink Icing: - 1 cup icing sugar, sifted
- 1-2 drops red food colouring
- 10 glacé cherries, halved
- ¼ cup Craig’s Raspberry Jam
- Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
- Cream butter and sugar until light and creamy. Mix in the egg.
- Sift the flour, baking powder, spices and cocoa and fold into the creamed mixture.
- Lightly knead, and then chill the dough for 20 minutes in the refrigerator before rolling out on a lightly floured bench. Roll to about 3mm thick and, using a round cookie cutter, cut circles with a 5-6cm diameter. Press excess dough together and re-roll until it is used up.
- Place on trays and bake for 10-15 minutes.
- Mix the icing sugar and food colouring with enough water to make a smooth, spreadable icing. Ice half the biscuits with the icing and decorate with half a glace cherry. Spread the other half of the biscuits with jam and sandwich together.
Made With


