This cookie was eaten on the podcast in episode 071 – Link

Ingredients

Cookie:

• 150g butter, softened
• ½ cup brown sugar
• ½ tsp vanilla essence
• 1 egg, lightly beaten
• 2 cups plain flour
• 2 tsp ground cinnamon
• 1 tsp ground mixed spice
• 1 tsp ground ginger (as a powder, not fresh ginger)
• 1 tsp baking powder

Icing:

• 1 cup confectioner sugar
• 1 Tbsp milk
• 1 tsp butter, melted
• 1 – 2 drops red food colouring
• ½ cup raspberry jam

Directions

1. Preheat the oven to 180°C.
2. Place the butter, brown sugar and vanilla essence into a large bowl. Beat until the mixture is thick and creamy.
3. Add the egg and continue beating until the mixture is light and fluffy.
4. Add the sifted flour, cinnamon, mixed spice, ground ginger and baking powder. Mix until the mixture forms a smooth dough.
5. Roll out the dough on a lightly floured surface to 4 mm thick. Cut out biscuits using a 6 cm fluted cutter. Place the biscuits onto baking trays lined with baking paper.
6. Press remaining dough together and roll out again, continuing until you have approximately 40 biscuits.
7. Bake in batches in the preheated oven for 10 to 15 minutes or until they are light golden. Stand for 5 minutes before cooling on a wire rack.
8. To make the icing, sift the icing sugar into a bowl. Add the milk, butter and enough colouring to make a pale pink icing.
9. Spread half of the biscuits with jam. Sandwich with the remaining biscuits. Spread the icing over the top biscuit. Sprinkle with Jelly crystals.