Instructions: Line two baking sheets with non stick baking parchment.

Sift the flour with the bicarbonate of soda and spices into a large bowl.

Rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the sugar.

Place the syrup tin in the simmering oven to warm the syrup very slightly then measure into a bowl and beat in the egg.

Cool slightly then pour onto the flour mixture.

Beat with a wooden spoon to a soft dough or mix in a food processor.

Bring together with your hands and knead until smooth.

Roll out the mixture on a lightly floured surface to a 5mm thickness and cut out shapes with cutters.

Make a small hole in the top of each one to enable ribbon to be threaded through after baking.

Carefully transfer the shapes to the baking sheets.

Bake on the grid shelf on the floor of the roasting oven and on the bottom runners with a cold roasting tin placed on the top runners for 5 minutes then turn the sheets round remove the roasting tin and cook for a further 25 minutes until golden brown.

Bake in the middle of the baking oven for 10 to 12 minutes until golden brown turning the trays round after 5 minutes to ensure even colouring.

Leave to cool and harden for 10 minutes on the baking sheet then transfer to a wire rack to cool completely.

To make the icing beat the egg white until frothy and gradually add enough sifted icing sugar to make a stiff coating or piping consistency.

Colour the icing as required.

Fun to make and to give to friends these tittle biscuits look lovely hanging on o christmas tree. You can also decorate them with glace or royal icing.

Makes about 25

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