A word from Dr Joe McGirr

From my family to yours, I wish you a Merry Christmas and a Happy New Year.

Please find overleaf a recipe for you to enjoy over the festive season. This is one of Kerin’s Christmas specialties and a favourite in our house.

AUTHORISED BY JOE MCGIRR MP, INDEPENDENT, 64 Baylis Street, Wagga Wagga NSW 2650. PRINTED BY CHAMBERS WHYTE DESIGN AND PRINT, 5 Rabaul Place, Wagga Wagga NSW 2650 using parliamentary entitlements November 2021.

HOLIDAY HOURS:

My office will close at 5pm on Thursday, 23 December 2021, and reopen at 9am on Monday, 10 January 2022.

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CHRISTMAS GINGERBREAD BISCUITS

Ingredients

Biscuits

80g butter

50g brown sugar

1 egg

120g treacle

120g golden syrup

2 tsps Ginger powder

1/2 tsp salt

3 tsps baking powder

1 heaped tsp mixed spice

Icing

1 egg white

1/2 tsp lemon juice

160g icing sugar

Prep: 45 mins Cook: 5 mins Fan forced: 160°C Conventional: 180°C Makes: Approx.16 biscuits

By Kerin Fielding Adapted from “Food That Really Schmecks”, by Edna Staebler. 1968.

Methods

Biscuits

1. Cream butter and brown sugar

2. Add one egg and then cream again

3. Sift dry ingredients together and add to the creamed mixture alternately with the treacle and golden syrup and mix until a smooth dough is formed

4. Roll flat to thickness depending on preference and cut to shapes

5. Put in oven at 160°C (fan forced) or 180°C (conventional) for approximately 5 minutes till slightly browned

Icing

1. Beat egg white till foamy

2. Add icing sugar and lemon juice alternately

3. Beat till thick consistency

The icing can be used for designs by being piped on or spread over the biscuits.