Spiced Christmas biscuits

Method

• step 1

  Mix together the flour, cinnamon, ginger and bicarb in a bowl. Put the syrup, butter and sugar in a pan, then warm over a low heat, stirring until melted. Cool slightly.

• step 2

  Pour the melted butter mixture into the flour mixture, along with the egg, then mix until it comes together into a putty-like dough.

• step 3

  Roll the dough out between two sheets of baking paper until it’s about 1⁄2cm thick. Stamp out as many biscuits as you can using festive cutters, then re-roll the offcuts and repeat until you have used up all the dough. Arrange on two baking sheets lined with baking paper and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6 and bake for 12-14 mins or until the biscuits are dark golden brown. Cool completely.

• step 4

  If you like, mix some icing sugar with just enough water to make a thick but pipeable icing. Spoon into a piping bag fitted with a small round nozzle and use to pipe designs onto the cooled biscuits. Leave to set before serving. The biscuits will keep for four days in an airtight container.