A bit of a change to the usual gingerbread, which the boys have eaten a few kilos of by this time of year, these biscuits are flavoured with cinnamon, ginger and all spice so still lots of Christmas flavour and smells!
I have used a circular cookie cutter with an icing decorating tool as a press to make the cute snowflake decoration.
This recipe makes 55 biscuits but consider doubling the ingredients and freezing half, this dough freezes very well.
340g plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground all spice
1 teaspoon bicarbonate of soda
170g brown sugar
60mls golden Syrup
1 egg, beaten
Preheat the oven to 190 degrees Centigrade. Line two baking sheets with baking parchment.
Process the flour, spices and bicarb.
Add the butter and process until it resembles breadcrumbs.
Weigh the sugar into a bowl, spread out and then weig the syrup on top, this makes it easier to pour into the processor.
Process all of the ingredients until you have a smooth paste.
Roll out on a lightly floured surface and cut into your desired shape.
Lay gently onto your prepared sheets and then bake for 10-12mins, allow to cool fully on a cooling rack.