In a medium saucepan, melt together the butter, sugar, molasses, spices and orange zest. Constantly stir until the sugar dissolves, this should take about 5 minutes 

Pour the mixture into a large mixing bowl and let cool to warn, this should take about 15 minutes 

Once the mixture has cooled, add the egg, salt and baking soda and mix well to combine

Add half the flour and mix until just combined. Then add the remaining flour and mix until just combined again. The dough should be sticky but malleable; if it feels too wet, add a little flour at a time until it reaches a more dough-like consistency 

Form the dough into a large ball and wrap in cling fil,. Refregirate for at least 4 hours 

Heat your oven to 170C degrees

Half the dough and place one half on a floured surface, also sprinkle a little flour on top

Using biscuit cutters, cut the dough into whatever shape you desire. Arrange the biscuits about 2cm apart on greased baking paper 

Mix the egg white with a few tablespoons of water and lightly brush onto the biscuits. Sprinkle generously with Demerara sugar

Bake for 8 to 10 minutes, until cookies begin to darker around the edges. Let cool slightly before moving onto baking racks to cool completely 

Gather together any leftover dough, roll it out again, and continue to cut out and bake the remaining dough

Enjoy! These biscuits are best for dunking into coffee or tea