Spicy Christmas Tree Biscuits

So I'm doing a Christmas calendar of Christmasy Foods.

 

Ingredients:

 175g Dark Muscovado Sugar

85g Golden Syrup

100g Butter

3 tsp Ground Ginger

1 tsp Ground Cinnamon

350g Plain Flour

1 tsp Bicarbonate of Soda

1 Lightly Beaten Egg

Instructions:

Pre-heat the oven to 170oC (fan).

Heat the Sugar, Golden Syrup and Butter in a pan until melted.

Mix the Flour and spices in a large mixing bowl.

Dissolve the Bicarbonate of Soda in 1 tsp of Cold water.

Make a well in the Flour mixture and ass the melted Sugar mixture, egg and Bicarbonate of Soda, mix together well.

Cover with cling film and leave to cool, the fridgerate for an hour, so that it becomes firm enough to roll.

Meanwhile lightly flour a surface.

Once the dough has cooled, place it on the floured surface and knead a little (now the dough can be fridgerate and kept for up to a week).

Cut the dough in half.

Roll the dough out thinly on the lightly floured surface (adding flouring to the rolling pni can make this process easier).

Use cutters to cut desired shapes out of the rolled dough (e.g. tress, hearts, presents).

Transfer to a baking sheet, leaving enough room for the biscuits to expand and spread.

Make small holes at the tops of the biscuits, so that they can be hung.

Repeat this process with the other half of the dough.

Bake the biscuits for 12-15 minutes or until they have darkened slightly.

If the holes have closed during cooking then remake them while the buscuits are still warm and soft.

Set aside and leave to cool for a few minutes.

Transfer to a rack and leave to harden.

Decorate as desired and Serve.