Make a hole at the top of each of these Christmas biscuits so they can be hung on the Christmas tree (or in windows) with ribbon.
- 200g (6½oz) unsalted butter, chopped
- 60ml (about 4tbsp) golden syrup
- 200g (6½oz) light brown sugar
- 400g (13oz) plain flour
- 100g (3½oz) self-raising flour
- 1tsp bicarbonate of soda
- 1tbsp ground ginger
- ½tsp mixed spice
- Boiled sweets in various colours
- Melt the butter, golden syrup and sugar in a saucepan over a low heat. Allow to cool. Sift both flours, the bicarbonate of soda, the spices and a pinch of salt into a large mixing bowl. Pour in the melted butter mix and stir well. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for a least 30 mins.
- Heat the oven to 170°C (gas mark 3). Line two oven trays with baking paper. Roll out one quarter of the dough at a time (keeping the remainder in the fridge) on a floured surface to a thickness of about 4mm (¼in). Cut out shapes with a biscuit cutter and transfer carefully to one of the lined trays. Use a small cutter to cut out shapes in the centre of each biscuit. Re-roll any scraps of dough.
- Place a boiled sweet in the centre and use a drinking straw to make a hole at the top of each biscuit (so that you will be able to thread a ribbon through it later). Bake in the oven for 10-12 mins, or until golden brown. Check that the holes are still there - if not, push a straw through again. Leave to cool on the tray to harden, then gently lift the biscuits onto a wire rack.
You can decorate the biscuits using tubes of ready-made white icing (available in supermarkets).