Makes: approximately 100 biscuits
225g unsalted butter, softened
200g soft dark muscovado sugar
80g golden syrup
1 tsp vanilla extract
2 tsp baking powder
1 tsp mixed spice
3 tsp ground ginger
1 tsp cinnamon
2 cookie sheets or 2 shallow baking trays lined with parchment paper
Christmas cookie cutter set
In a large bowl, place the flour, baking powder, salt and spices and stir well to combine.
In an electric mixer, cream the butter and sugar on a medium speed until mixed.
Beat in the eggs, one at a time, until smooth.
Pour in the golden syrup and blend until mixed.
Lower the speed and add a small amount of the flour mixture at a time, making sure to mix thoroughly each time.
Remove the bowl from the mixer, give the mixture a final stir with a spatula. Split the mixture in two and place each onto a large piece of clingfilm. Bring mixture together in a ball and W
wrap tighly in the cling. Flatten to an inch thickness, then place in the fridge for at least 12 hours.
Preheat the oven to 160C fan.
Line 2 shallow baking tins with parchment paper or use 2 cookie sheets.
Roll out the mixture on a lightly floured work surface. Cut out the Christmas shapes with the cutters.
Make a hole in the cookie for threading some ribbon through for hanging on your tree.
Place on the baking tray and bake in the oven for 15 - 18 minutes.
Remove from the oven and before cooling, re-punch the holes in the cookies. (Believe me they will break if you leave it till they have cooled!)
Place on a wire rack to cool.
When completely cooled, decorate and ice them as you like.
500g icing sugar
2 egg whites
1/4-1/2 cup cold water
In an electric mixer, beat the egg whites and icing sugar on a low speed using the paddle attachment. Add the water slowly and gradually and when you have got the right consistency turn off the mixer.
Using a piping bag or mini spatula and spoon, decorate the cookies as you wish! You can go mad with sprinkles if you like but I have just done them simple here with some nice red ribbon.