1/3 cup (110g) strawberry or raspberry jam, sieved
1 egg white
1 1/2 cup (240g) pure icing sugar
1/2 teaspoon lemon juice
Spiced christmas biscuits
Process flour, sugar, spices and butter until combined. Add egg yolk: process until combined. Knead dough on floured surface until smooth. Cover; refrigerate for 30 minutes.
Divide dough into quarters; roll each quarter between sheets of baking paper to 3mm thickness. Refrigerate for 30 minutes.
Preheat the oven to 180°C (160°C fan-forced). Line three oven trays with baking paper.
Cut 30 x 6.5cm squares from dough. Cut shapes from the centre of half of the squares. Place squares and cut-out biscuits on trays: bake for about 10 minutes or until browned lightly. Cool on trays.
To make jam filling, sprinkle gelatine over water in a small cup or jug. Stand in a small saucepan of simmering water; stir until dissolved. Add jam to gelatine mixture; stir well.
Turn square biscuits upside down so the flat side is facing up. Spread about 1 teaspoon of jam filling in the centre of each biscuit; top with the cut-out biscuits. Press lightly.
To make icing, lightly beat the egg white in a small bowl until frothy. Beat in the sifted icing sugar, a tablespoon at a time, until combined. Stir in the juice. Keep the surface of the icing tightly covered when not in use. Place the icing in a disposable piping bag; snip a tiny amount from the tip of the bag. Drizzle half of the biscuits with icing; stand on wire racks until set.
Plain biscuits suitable to freeze. Jam filling suitable to microwave.