Gingerbread Star Biscuits

Pre-heat the oven.

Rub butter around the inside of one or two baking trays.

Add the butter, golden syrup, muscovado sugar and caster sugar to a saucepan. Melt the ingredients together over a low heat on the hob.

When the mixture is fully melted remove from the heat and allow to cool for a couple of minutes.

Measure the flour, cinnamon, ginger and bicarbonate of soda into a bowl and stir to combine.

Tip the flour mixture into the saucepan and stir to make a dough.

Dust a rolling pin and the worktop with some flour.

Gather the dough into a smooth ball and put on the worktop, take care as it may still be warm to handle.

Gently roll out the dough until 7mm/¼” thick.

Press a star or heart shaped biscuit cutter into the gingerbread.

Lift the shapes onto the baking trays using a spatula to prevent breakages.

Gather the dough offcuts into a ball, roll out again and press out some more stars and hearts.

Bake until a light brown colour, about 8 – 10 minutes.

Allow to fully cool on a baking tray.

Mix the icing sugar with 1-2tbsp of orange juice to create a gloopy mix, not too wet and not too stiff.

Spread the icing onto the top of the biscuits with a knife or a spatula.

When the icing has set store gingerbread biscuits in a tin.