Place the butter and sugars into a bowl and creamy together, once smooth add the golden syrup and egg. Mix together to form a smooth paste.

In a separate bowl mix together the flour, Bicarbonate of Soda, ginger and cinnamon. Add the dry ingredients to the wet ingredients and mix together until a dough is formed – this is easiest to do in a free standing mixer but you can also mix the dough together by hand.

Once the dough has formed, knead on a surface lightly dusted with flour until you have a smooth dough. Roll out the dough to a thickness about 1 cm, it is easiest to roll your dough between 2 sheets of greaseproof paper.

Using various Christmas shaped cutters, stamp out your dough. Re-roll your dough as required until it is all used up. Place your biscuits on 2 trays lined with greaseproof paper, spaced slightly apart and pop in the fridge to chill for 30 minutes.

10 minutes before baking pre-heat your oven to 200°C/180°C Fan/ Gas Mark 5. Once chilled place your biscuits in the oven for 12-15 minutes, until slightly darker in colour, the biscuits will firm up on cooling. Allow your biscuits to cool on the baking tray for 10 minutes and then transfer to a wire rack to cool completely.

Now it’s time to get creative, use your Christmas Decorating Icings to decorate your biscuits. Use the sprinkles to add some more detail and allow your creativity to flow! Leave your biscuits for a few hours to allow the icing to set, it will still be slightly sticky. Gift your biscuits in a box and do not stack to avoid smudging your decoration.