Gingerbread biscuits

Directions

1. 1
   Place butter, brown sugar and treacle in a saucepan over low - medium heat.
2. 2
   Stir untill butter melts and sugar dissolves.
3. 3
   Cool for 10 mins
4. 4
   Combine butter mixture and and 2 eggs (not the 2 egg whites) in a large bowl, sift in flours, ginger, cinnamon, cloves and bicarbonate of soda over the butter mixture.
5. 5
   Stir until well combined, kneed on a floured surface until smooth.
6. 6
   Shape into a disc, cover with glad wrap and refrigerate for 1 hour.
7. 7
   Preheat oven to 180C.
8. 8
   Line 2 baking trays (i line 4 trays personally) with baking paper.
9. 9
   Roll out dough in portions to 5mm thick.
10. 10
    Cut with cutters and and place on lined trays.
11. 11
    Cook for 5-7 mins or untill golden.
12. 12
    Cool on tray for 5 mins before transferring to wire racks.
13. 13
    Repeat with remaining dough.
14. 14
    Icing: Place egg whites in a bowl, use wooden spoon to lightly beat the egg whites until foamy, sift icing sugar over the egg and stir until smooth.
15. 15
    Add lemon juice and stir until well combined.
16. 16
    Put mixture in piping bag with desired nozzle.
17. 17
    Optional: Add M&M minis to the biscuits with icing sugar