Ingredients

• 500 grams bought sweet short pastry (sheets or block)
• 1 tablespoon ginger, sifted, optional
• ¼ cup chopped crystallised ginger, optional

Glace icing

• 1½ cups icing sugar, sifted
• 1 tablespoon butter, melted
• 2-3 tablespoons warm milk or water

Chocolate Topping

• 150-200 grams dark and/or white chocolate, melted
• cachous to decorate

Method

1. Preheat the oven to 180ºC and grease one to two baking trays.
2. On a lightly floured bench, knead the pastry, ground ginger and crystallised ginger, if using, into the sweet short pastry. Roll the dough out to 3-4mm thickness. Use a kiwi cutter to cut out kiwi-shaped biscuits and place on the prepared trays.
3. Bake in the preheated oven for 12-15 minutes, or until the edges of the biscuits begin to turn brown. Transfer to a cake rack to cool.
4. In one bowl stir all the glace icing ingredients together. In another bowl or bowls, melt the chocolate(s) if not already melted. Use the icing and/or melted chocolates to decorate the biscuits, adding cachous for eyes. Decorate further as wished.