60 g butter
1/4 cup honey
1 cup wholemeal self raising flour
1/4 cup white flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 cup unprocessed bran
ICING
2/3 cup icing sugar
1 tablespoon lemon juice
1 teaspoon honey
Cream butter and honey together. Add sifted flours, cinnamon and ginger. Return husks from the wholemeal to the bowl. Add bran, mix all ingredients well. Turn on to a lightly floured surface, knead lightly until smooth. Wrap dough in plastic wrap, refrigerate 30 minutes. Roll out between two sheets of plastic wrap to 5mm thickness. Cut with 5cm fluted cutter. Place on a lightly greased oven trays and bake in a moderate oven 8 – 10 minutes or until golden brown. Remove from the trays and dip tops into icing while still warm.
ICING: Sift icing sugar into a bowl. Add lemon juice and honey and mix well.