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Ingredients
- COOKIE:
- 2 cups all-purpose flour
- 1 3/4 tsp. Chinese 5-spice powder
- 1 1/2 tsp. baking soda
- 3 Tbsp. finely chopped crystallized ginger
- 1/4 tsp. salt
- 1 cup sugar
- 1 1/2 sticks butter, melted and cooled
- 1/4 cup Lyle's Golden Syrup
- 1 egg
- DECORATIVE ICING:
- 1 lb. confectioner's sugar
- 4 tsp. powdered egg whites
- 1/3 cup water
- 1 Tbsp lemon juice
- 1 tsp.vanilla
Details
Preparation
Step 1
Whisk together the flour, five-spice powder, baking soda and salt in a small bowl.
Pulse the ginger with 1/4 cup of the sugar intil finely ground. Add the syrup, butter, egg and remining sugar to the processor and blend until the mixture is thick and creamy, about 3 minutes.
Add the flour mixture and pulse just until a dough forms. Form the dough into a disk, wrap in plastic, and chill at least 8 hours to allow the flavors to develop.
Preheat the oven to 325 degrees.
Line baking sheets with parchment paper. Quarter the dough, keeping 3 of the quarters refrigerated. Roll out the dough on a lightly floured surface with a lightly floured rolling pin. Cut out rounds with 2 1/2-inch round cutters. Arrange cookies about 2 inches apart on baking sheets.
Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool for 5 minutes on the cookie sheet, then transfer to screens to cool completely. Cookies will flatten slightly as they cool.
FOR THE ICING:
Beat together all ingredients in a large bowl at medium speed until just combined.
Increase the speed to high and continue to beat until the icing holds stiff peaks, about 3 minutes with a stand mixer or 10 minutes with a hand mixer.
If not using the icing immediately, cover the surface with a moistened paper towel, then cover with plastic wrap.
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