We all have memories we hold onto from our childhood, but often some of the fondest are those involving food. As Aussies, many of us will remember being treated to a chocolate-filled Kingston biscuit, a jam-topped Iced Vovo, or a piece of buttery shortbread..
These soft-baked gingerbread fingers are light and chewy spiced with honey and ginger, topped with a jumble of pink or white icing evoke memories of tea with Nanna and dipping into her biscuit jar.
Now that Arnott’s have discontinued the classic favourites, it’s time to make them from scratch.
Looking for more choc chip biscuits or Anzac biscuit recipes? or all of our favourite classic biscuits?
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Ingredients
Icing
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
2.Combine butter and honey in a small saucepan. Stir over moderate heat about 2 minutes, or until melted and smooth. Set aside to cool slightly.
3.Sift dry ingredients into a large bowl; make a well in the centre. Add honey mixture and milk; stir until smooth. Cover with plastic wrap; chill 30 minutes, or until firm.
4.Divide dough into 4 portions. For each portion, roll out to a 35cm log. Cut log into 7cm lengths. Shape each length into an oval. Place on prepared trays, leaving room for spreading.
5.Bake 12 minutes, or until lightly browned around edges and slightly cracked on top. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
6.To make icing, whisk egg white in a medium bowl until frothy. Sift icing sugar over egg white; stir until smooth.
7.Spread white icing over half the biscuits. Tint remaining icing with pink food colouring. Spread pink icing over remaining uniced biscuits; let set.
