Gingerbread Biscuits

Preheat oven to 180 C / Gas 4.

In a large bowl, cream together the butter and dark brown soft sugar until smooth. Stir in the treacle and eggs. Combine 175g of the flour, bicarbonate of soda, salt, allspice, cloves, cinnamon and ginger; beat into the treacle mixture. Gradually stir in the remaining flour by hand to form a stiff dough.

Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 3mm thickness. Cut into desired shapes using pastry cutters. Place biscuits 2.5cm apart onto ungreased baking trays Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

In a medium bowl, sieve together icing sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes or until mixture is thick and stiff. Keep covered with a damp towel until ready to frost biscuits