Ingredients:
- 450 gram (1 pound) plain flour
- 2 teaspoon baking powder
- 4 teaspoon Ground Ginger
- 2 teaspoon Cinnamon Powder
- Sea Salt
- 200 gram (7 ounce) caster sugar
- 250 gram (9 ounce) unsalted butter, diced
- 4 tablespoons golden syrup
- 1 large egg, beaten
Method:
- Sift the flour, baking powder, Ginger and Cinnamon into a mixing bowl. Season with a little Sea Salt.
- Once completely cooled, decorate as desired, tie a ribbon through the hole and hang on the tree.
- Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
- Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in clingfilm. Refrigerate for about 30 minues to firm up.
- Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
- Roll out the dough to a thickness of approx. 3mm and cut into festive shapes.
- Place the biscuits onto baking sheets lined with greaseproof paper.
- Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.
- Using a wooden skewer, make a small hole in each biscuit whilst they are still warm.
