Serves: 17 (makes 34)
Time to make: 35 mins
1 cup (150g) plain flour
1/2 cup (80g) wholemeal plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 cup (30g) ground almonds
100g reduced-fat spread
1/3 cup (75g) brown sugar
1 tablespoon golden syrup
1 teaspoon vanilla essence
1 cup (160g) icing sugar
1-1 1/2 tablespoons lemon juice
silver cachous for decoration
Step 1 Preheat the oven to 170°C and line 2 biscuit trays with baking paper.
Step 2 Sift the flours, baking powder and spices. Return husks of wholemeal flour to flour mix and stir in almond meal.
Step 3 Cream the spread, sugar, golden syrup and vanilla essence until combined. Beat in egg until smooth. Fold in flour mix and stir until combined.
Step 4 Wrap dough in plastic wrap and chill for 15 minutes.
Step 5 Roll out dough between 2 pieces of baking paper until 4mm thick. Use biscuit cutters to cut out biscuits and place on trays. Re-roll dough again using up scraps and cut out more biscuits.
Step 6 Cook for 10 minutes, swap trays and cook for another 3-5 minutes or until lightly golden and just firm. Leave on tray for 5 minutes and cool on a wire rack.
Step 7 To make icing sift icing sugar and stir in lemon juice until icing is smooth. Use a piping bag to pipe on icing swirls and decorate with cachous.