GIFT TAG BISCUITS FOR ALL THE FAMILY

These homemade gift tag biscuits are an original way to personalise Christmas presents – simply thread them on to sparkly ribbons.

EASY

Prep time: 50 mins Total time: 80 mins

MAKES 10 BISCUITS

For the biscuit dough:

115g unsalted butter

75g light brown sugar

75g dark brown sugar

45ml (3 tbsp) golden syrup 1 medium egg, beaten

300g plain flour

5g (1 tsp) Dr. Oetker Bicarbonate of Soda

5g (2 tsp) ground ginger

2g (1tsp) ground cinnamon

To decorate:

1 x 454g pack Dr. Oetker Ready To Roll White Fondant Icing

Dr. Oetker Glamour and Sparkle Sprinkles

Dr. Oetker Christmas Glittery Decorating Icing

Dr. Oetker White Decorating Icing Honey

METHOD:

★ Place the butter and sugars into a bowl and cream together. Once smooth add the golden syrup and egg. Mix 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 ones and mix until a dough is formed. This is easiest to do in a free standing mixer but you can also mix it by hand.

★ Knead the dough on a surface dusted with flour until the dough is smooth. Roll out the dough to a thickness about 1 cm.

★ Using a sharp knife, cut the dough into a gift tag shape about 10cm long and 7cm wide. It is easiest to cut a template out of greaseproof paper and cut around it. Re-roll your dough as required until it is all used up. You should make around 10 biscuits. Use a straw to create a hole in your biscuits so you can thread ribbon through once decorated.

★ 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.

★Allow your biscuits to cool on the baking tray for 10 minutes. Transfer to a wire rack to cool completely.

To decorate:

★ Knead fondant icing on a surface dusted with icing sugar until soft. Roll out to a thickness of ½ cm. Draw around one of your biscuits on a piece of greaseproof and cut out. Use this template to cut your icing with a sharp knife. Brush biscuits with a thin layer of honey and pop your icing on top. Re-roll icing as needed.

★ Use decorating icings to write names onto the biscuits and to pipe details and boarders. Then top with sprinkles. Leave the biscuits to set for a few hours before threading your ribbon.