Bonfire Night Cookies

• unsalted butter↗75g g

  softened

• granulated sugar↗100g g
• egg↗1 large
• wheat flour↗250g g
• cocoa powder↗2 tbsp tbsp

  sifted

• ground cinnamon↗1 tsp tsp
• ground ginger↗1 tsp tsp
• egg white1 large
• powdered sugar↗250g g

  sifted

• lemon juice½ tsp tsp
• gel food colourings↗

  (we used blue, yellow and red)

• star sprinkles

  (optional)

Step-by-step instructions

1. 1

   Beat the butter and sugar with an electric mixer for 4‑5 minutes until the mixture is light and fluffy. Add the egg and beat until combined. Add the flour, cocoa powder, cinnamon and ginger and continue beating until the dough comes together. Place the dough between two sheets of parchment paper and roll out to a thickness of 6 mm using a rolling pin.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the top layer of parchment and cut out cookies using a round or star cutter about 6 cm in diameter. Re‑roll the remaining dough and continue cutting cookies until all dough is used (you’ll get 20‑22 pieces, depending on the cutter).

3. 3

   Arrange the cookies on a large baking sheet lined with parchment, leaving at least 2 cm of space between them (you may need two sheets). Bake for 7‑10 minutes until the edges are lightly golden. Let cool on the sheet for 10 minutes, then transfer to a rack to cool completely.

4. 4

   After cooling, prepare the icing. Beat the egg white with an electric mixer until foam forms, about 1 minute. Add powdered sugar a tablespoon at a time, constantly beating on medium‑high speed, until the mixture comes together. Add the lemon juice and beat to stiff peaks, about 5 minutes – the icing should become glossy. If needed, add more powdered sugar to thicken.

5. 5

   For decoration, divide the icing into bowls and colour it with gel food colourings (we left some icing white, and coloured three bowls blue, yellow and red). Pipe the coloured icing into separate pastry bags with small round tips (or cut the ends). Draw lines on the biscuits, creating patterns resembling fireworks explosions or spirals. While the icing is still wet, sprinkle star sprinkles if desired. Let set slightly, then serve. Store in an airtight container for up to a week.