125g butter
1/2 cup caster sugar
1 egg
1 and 3/4 cups plain flour
1 cup of icing sugar
3 teaspoons hot water
4 drops green food colouring
1 packet of liquorice allsorts, thinly sliced to decorate.
1. Using electric beaters, beat butter, sugar and egg in a medium bowl until light and creamy.
2. Add flour to bowl. Using hands, press the mixture together to form a soft dough. Turn onto a lightly floured surface, knead 2 minutes or until smooth. Leave, covered with plastic wrap, in the refrigerator 30 minutes. '
3. Preheat oven to moderate 180 degrees cent. Brush a 32 x 28 cm biscuit tray with melted butter or oil. Roll dough to 5 mm thickness. Cut into shapes using an 8cm gingerbread cutter. Place onto prepared tray and bake for 15 minutes or until lightly golden. Lift off and cool on wire rack.
4. Dip the front of each biscuit into Icing to coat. Hold over bowl to allow excess to drain away. While icing is still soft, decorate with teh allsorts. Repeat with teh remaining biscuits. Biscuits can be made up to 7 days ahead. Stored iced biscuits up to 2 days in an airtight container.
5. To make Icing: place icing sugar in medium bowl. Add water and the green colouring; stir until well combined.
Yum. Yum.
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