|Butter/Margarine||4 Ounce, softened (100 Gram)|
|Icing sugar||5 Ounce (150 Gram)|
|Golden syrup||2 Tablespoon|
|Egg||1 , beaten|
|Plain flour||10 Ounce (275 Gram)|
|Icing||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Coffee crystals||2 Ounce (50 Gram)|
Lightly grease two baking trays.
Cream the butter or margarine with the icing sugar and syrup until very soft, light and fluffy.
Gradually add the egg, beating continuously, then work in the flour and mix well to make a soft dough.
Divide the dough into 30, then form each piece into a pencil thin roll 25 cm/10 in long.
Form each roll into a pretzel shape on the baking tray.
Loop the strip of dough into a loosely knotted circle, leaving fairly long ends.
Press the ends neatly on the dough at the base of the circle.
Chill for 30 minutes, or longer if you have time.
Bake the pretzels in a moderately hot oven (190C, 375 F, gas 5) for 10-12 minutes, or until lightly browned.
Leave to cool on the trays for a minute before transferring the biscuits to a wire rack to cool completely.
While the biscuits are cooling, make the glace icing according to the recipe instructions.
To decorate the pretzels, thin the glace icing with the lemon juice until it just coats the back of a spoon.
Quickly spoon the glaze over the pretzels and sprinkle the coffee crystals evenly over the top before the glaze sets.