Super simple Christmas baubles

25-30 and setting

1hr 30 mins-2 hrs plus chilling 10-12 mins

110g light brown sugar

85g golden syrup

1 large egg

325g plain flour

½ tsp Dr. Oetker Baking Powder 1 tsp cinnamon

1 tsp ground ginger

½ tsp mixed spice

100g cold unsalted butter,

cut into cubes

Dr. Oetker Writing Icing in White

or Gold

200g royal icing sugar

Dr. Oetker Rose Gold Blush Sprinkles, Glamour and Sparkle Sprinkles, or half of both

Mix the sugar, golden syrup and egg in a jug, then whizz the flour, baking powder, cinnamon, ginger, mixed spice and a pinch of salt in a food processor until combined. Add the cold butter and pulse until the mixture looks like breadcrumbs. Next, pour in the contents of the jug and pulse until the dough is smooth. Divide the mixture into two, wrap tightly and chill in the fridge for 1 hr.

Heat the oven to 180C/160C fan/gas 4 and line two-to-three baking trays with baking parchment. Flour the work surface and roll out the dough to the thickness of a £1 coin. Cut out the biscuits using a Christmas bauble cookie cutter and place on the prepared trays. Bake for 10-12 mins, until just golden. Leave to cool on the baking trays for 5 mins, then transfer to a wire rack. Once cool, pipe outlines on the baubles using the writing icing. Leave to dry for a couple of hours.

Mix the royal icing sugar with 1½ tbsp water to achieve a thick but runny consistency. Spread the icing inside the iced outlines of the biscuits using a teaspoon, pushing it to the edges using a cocktail stick or skewer. Carefully cover with the sprinkles, then turn the biscuit upside-down to free any loose sprinkles. Finally, brush or pick any stray sprinkles from the edges of the baubles. Leave to set for 2 hrs, then thread with ribbon and hang on your tree, or give as gifts.