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Ingredients: (Makes about 20)
For the biscuit:
•    375 grams slightly salted butter (softened)
•    450 grams dark sugar
•    10 tablespoon golden syrup
•    900 grams plain white flour
•    2.5 teaspoon bicarbonate of soda
•    5 teaspoon ground ginger
•    2 teaspoon of ground rosemary (optional) 
•    150 grams of sugar
For the icing:
•    150 grams icing sugar
•    3 tablespoon lemon juice
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•    piping bag
 

Method:
1.    Preheat the oven to 170 celsius. Grease a baking sheet.
2.    Melt together the butter, sugar and syrup.
3.    Sift together the flour, bicarbonate of soda and ground ginger.
4.    Mix the melted butter mixture into the flour until the dough comes together.
5.    On a floured surface roll out the dough to 5mm thick – about 1p piece. Using a floured cutter, cut out your preferred shapes and transfer to the prepared baking sheet on a palette knife or similar.
6.    Bake for 11- 12 minutes until cooked through.
7.    Have a skewer or straw (reusable!) ready. As soon as the biscuits are out of the oven and they are still soft, use the skewer to make a hole for the ribbon to go through.
8.    Cool on a rack.
9.    To make the icing sift the icing sugar into a bowl and mix in the lemon juice.
10.    Put the icing into a piping bag and have some fun with your decorations.
11.    Cut the ribbon into lengths, feed through the hole in the biscuit and tie the ends together. Your biscuits are now ready to hang on your tree.
 

#FoodSavvy tip: Sadly the biscuits will go soft after about a week of hanging on the tree. Why not freeze half so that you have replacements to the ready.

Recipe created for #FoodSavvy Norfolk & Suffolk