Gingerbread Biscuit Tree
Cream the butter and sugars together in a large bowl until just combined. Add the egg, a little at a time, beating well after each addition. Mix in the flour, ginger and cinnamon to form a soft dough. Wrap in cling film and refrigerate for at least 1 hour.
Preheat the oven to 180C/160C Fan/Gas Mark 4 and line a baking sheet with parchment. Roll out the dough to about the thickness of a pound coin. Use star cookie cutters of varying sizes to cut out the biscuits. Cut out two in each size and place on the baking sheet. Refrigerate for 30 mins.
Bake the biscuits for 8-10 minutes until lightly golden and firm. Transfer to a wire rack to cool completely.
Meanwhile, roll out the soft fondant icing a little, to about 1/2 cm thick. Again, cut out two of each size of cutter and set aside to firm up.
Brush the biscuits with a little water and stick on the corresponding sized icing. Leave to set for 15 mins.
Next, decorate the cookies. Use the Glamour & Sparkle sprinkles spread onto a plate. Mix the icing sugar with a small splash of water, keeping quite thick. Use to pipe a border onto the cookies then quickly dip into the sprinkles. Leave to harden, then decorate further, if desired, or leave some plain. Once completely set, stack the cookies on top of one another, alternating decorations, to make a tree.