Combine butter, maple syrup, honey and rapadura sugar in a small pan and heat, stirring, over low heat, until melted.

Remove to a bowl and cool (you can put the bowl in an ice bath for a little while if you’re feeling impatient).

Stir in the egg yolk and remaining dry ingredients to form a soft dough.

Divide the dough in half and shape each half into a flat disc, wrap in plastic wrap and refrigerate for at least an hour to firm up.

Preheat the oven to 160C (350F) fan-forced and line two baking trays with baking paper.

Take one portion of dough out of the fridge and on a lightly-floured surface, roll it out to 7-8mm.

Use floured cookie cutters to cut the dough.

Place on the trays leaving 2cm between each one and bake for 7-10 minutes or until firm.

Leave them to rest on the trays for 5 minutes then remove to a wire rack to cool completely.

While the biscuits are cooling, make the icing - place the rapadura sugar in a food processor or blender and process until it is fine like icing sugar.

Whisk the egg white to almost firm peaks.

Slowly whisk in the sugar.

Ice the biscuits however you like and then leave for a few hours to dry.