6 oz Plain flour
1/2 ts Bicarbonate of soda
1 t Ground mixed spice
2 oz Butter, chilled and cubed
3 oz Soft light brown sugar
2 tb Golden syrup, heated
1 Egg, beaten
Plain flour for dusting DECORATION 9 oz Packet coloured fondant
Icing Glace icing made with 2oz Icing sugar & 2 tspn water Icing sugar for rolling Silver balls, sweets, Desiccated coconut, gold Thread
Preheat oven to 190’C (375’F). Grease two baking sheets. Sift the flour, bicarbonate of soda and spice into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the golden syrup and egg and mix to form a dough. Gently knead the dough on a floured surface until smooth, the roll out to 1/4 inch thick. Use christmas cutters to cut out 16 shapes. Lift shapes on to baking sheets and bake until just firm to the touch. Make a hole large enough for gold thread at the top of each biscuit. Transfer to cooling rack and leave until cold. To decorate, roll out fondant icing on a clean surface dusted with icing sugar. Cut out shapes with cutters and place on biscuits, securing them with a little water. Make a hole for thread as before. Decorate with piped glace icing, silver balls, sweets or coconut. Thread each biscuit with gold thread and hang on Christmas tree, if liked.