Spiced tree-shaped biscuits Makes 20-25 depending on size of cutter used

The addition of ground spices to the dusting of icing sugar makes all the difference to these festive favourites.

225g unsalted butter, softened 150g icing sugar, plus extra for dusting 1 large egg, beaten Grated zest of ½ unwaxed lemon 350g plain flour, plus extra for dusting ¼ tsp freshly ground nutmeg ½ tsp mixed spice Pinch of salt

For dusting

100g icing sugar 1 tsp ground cinnamon (ideally freshly ground) ½ tsp freshly ground nutmeg

Beat together the softened butter and icing sugar in a large bowl, until light and fluffy. Gradually add the beaten egg, mixing well until smooth. Add the lemon zest and mix again.

Sift the plain flour, nutmeg, mixed spice and a pinch of salt into the bowl and mix until smooth. Shape the mixture into a disc, wrap in cling film and chill until firm. Line 2 baking sheets with greaseproof paper and set aside.

Lightly dust the worksurface with plain flour and roll the cookie dough out to a thickness of 3mm. Using treeshaped cutters stamp out biscuits and arrange on the prepared baking sheets. The number of biscuits you can make will depend on the size of your cutters. Chill for 20 minutes and preheat the oven to 180°C/fan 160°C/gas 4.

Bake the biscuits in the oven for 10-12 minutes or until pale golden. Once cooled, dust with icing sugar spiced with cinnamon and nutmeg.