2. Lightly beat the egg and syrup together, then add to the dry ingredients. Blend until a firm dough is formed.
3. Take small spoonfuls of the dough and roll into balls the size of a walnut. Place on a lightly greased baking sheet. Lightly grease the base of a drinking glass with butter and press into the white sugar. Press the glass lightly on top of the biscuits to flatten. Repeat with butter and sugar when necessary. Bake in a preheated oven for 15 to 20 minutes. Remove from the baking sheet and place on a cooling rack.
4. Icing Mix the icing sugar with just enough water (about 40ml) to form a spreadable consistency. Spread a little icing on each cooled biscuit and top with pieces of crystallised ginger.
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