Takes 40 mins makes 24 65g butter, softened 75g light muscovado sugar 2tsp each ground cinnamon and ginger 1tsp mixed spice Zest of 1 orange 1tbsp treacle
2tbsp milk 225g plain flour 1⁄4tsp bicarbonate of soda 250g royal icing sugar, made to instructions
silver balls to decorate
1 Place all the ingredients apart from the icing sugar and silver balls in a food processor and pulse until they come together as a dough. Wrap in clingfilm and chill fridge for 1 hr. 2 Roll out the dough on a floured surface to around 3mm thick, then cut out your shapes. Put the shapes back in the fridge on a baking tray for 1 hr. 3 Preheat the oven to 180°C/ Gas 4 and bake the biscuits for 10 mins, until just dark at the edges. Cool on a wire rack. 4 Make the icing to packet instructions. Put the mixture in a piping bag and decorate the biscuits. The biscuits can be kept for three days in an airtight containers.