Instructions: Warm golden syrup in a small saucepan until runny. Cream butter and sugar until creamy, add egg yolk, beat well. Gradually add sifted dry ingredients and warm syrup, mix well.

Knead mixture lightly, roll out to 3mm thickness on a lightly floured board.

Using a special cutter or a sharp knife, stamp out biscuits and lift gently onto lightly greased oven trays. Press in currants for eyes and glace cherry pieces for nose.

Bake in moderate oven (350F) for 15 minutes, cool on trays.

When cold, decorate biscuits with coloured sweets stuck on with royal icing, and using a piping bag pipe mouth with icing.

Royal icing:
Sift icing sugar. In a small bowl beat egg white lightly, add icing sugar 1 Tablespoon at a time, beating well after each addition. When icing reaches desired consistency, beat in lemon juice. Use immediately.

Gift for Christmas.

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