125g Butter
1/4 Cup Chelsea Dark Cane Sugar
1/3 Cup Chelsea Treacle
1 Egg
2 1/2 Cups Plain Flour
1 Tablespoon ground Ginger
1 Teaspoon Mixed Spice
1 Teaspoon Bicarbonate of Soda

ICING:
1 Egg white
2 Cups Chelsea Icing Sugar
Assorted food colours

1 : Beat butter, Chelsea Dark Cane Sugar and Chelsea Treacle until light and creamy. Add egg, beat well.
2 : Stir flour, spices and bicarbonate of soda into creamed mixture, mix until just combined.
3 : Turn onto floured surface, knead 1 minute, adding a little extra flour if dough is sticky. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.
4 : Preheat oven to moderate 180C.
5 : Roll out dough on lightly floured surface to 4mm thick. Using Christmas cutters, cut shapes from dough. Place shapes on baking trays, lined with baking paper, allowing room for spread. Bake 10-12 minutes. Allow to cool.

ICING:
1 : Beat Egg white until frothy. Gradually add Chelsea Icing Sugar, beating well after each addition. Continue until the icing is firm and holds its shape.
2 : Divide mixture into portions and tint with colour; mix well.
3 : Pipe colours onto biscuits decoratively.