Add the Flour, Bicarbonate of soda, Cinnamon, Ginger & Salt to a bowl and stir, set aside.
Cream the Butter and sugar
Add the Eggs one at a time, mixing in-between
Stir in the Yoghurt & Honey
Now add the flour mixture, a little at a time, mixing in-between until a thick cookie dough forms.
Chill in the fridge for a minimum of 12 hours, for best results 24 hours.
Preheat the Oven to 190°c
Line 2 baking trays with baking paper
Start making the Toadstools.For the tops. Scoop about 1 tbsp of dough. Roll into dough balls and make an indent on the bottom with your little finger (this is for the stems) Place bottom side down on baking sheet.For the stems. Roll the dough into a thin log, cut into 1 1/2 inch lengths. Make one end of each section slightly pointed and the other end flat (see video) Place The Toadstool tops on 1 baking tray, spaced apart for 10 minutesPlace the stems on the other baking tray, spaced apart for 8 minutes. Bake until Golden Brown
*If the indents on the underside of your mushrooms have closed up, just gently poke a little hole for the stems.
Allow to cool before constructing your Toadstools.
Mix the white icing by combining, the icing sugar, egg white and water, until you have a thick gloopy consistency.
Dip the pointed end of your Toadstool stems into the icing, then insert into the Toadstool tops. Leave to harden.
Make the red icing , by mixing the icing sugar, egg white and water. Mix until you have a thick gloopy consistency. Add the red food colouring and stir until there are no more streaks.
Dip the Toadstools in the red icing, coating the top of each one, leave a few minutes to set.
Fill a piping bag with the left over white icing and pipe white dots onto each toadstool. Leave to set, then serve!
