Hang these tasty Ginger and Cinnamon flavoured biscuits from the Christmas tree.
Sift the flour, baking powder, Ginger and Cinnamon into a mixing bowl. Season with a little Sea Salt.
Once completely cooled, decorate as desired, tie a ribbon through the hole and hang on the tree.
Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in clingfilm. Refrigerate for about 30 minues to firm up.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
Roll out the dough to a thickness of approx. 3mm and cut into festive shapes.
Place the biscuits onto baking sheets lined with greaseproof paper.
Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.
Using a wooden skewer, make a small hole in each biscuit whilst they are still warm.