Delicious Christmas Biscuits

Directions

• To make the plain gingerbread dough, Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms. Roll dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.
  
  
• Preheat oven to 140°C (275°F). Line 2 large baking trays with non-stick baking paper.
• Download, print and use scissors to cut out the templates of your choice, or use cookie cutters.
  
  
  
• Using the tip of a 6mm round piping nozzle, cut 2 holes or 1 hole from the centre of each cookie. Place on the trays and bake for 18–20 minutes or until golden and dry to the touch. Allow to cool completely on the trays. Thread the cookies onto ribbon.
  (Extra cookies will keep in an airtight container for up to 1–2 weeks).