Gingerbread Biscuits

Preheat oven to 180°C, and line 2 baking trays with greaseproof baking paper.

In a large bowl, beat the butter, brown sugar, and syrup together until creamy. Add the egg and beat well. Then sift 2 cups of plain flour and 1/4 cup of self-raising flour. Add ginger and baking soda to the bowl, and stir into butter mixture.

Turn out onto a lightly floured surface and knead lightly until smooth. Roll out until 5mm thick. Use cutters to cut out desired shapes. Transfer to a tray.

Bake for 10 to 12 minutes until light brown. Transfer to a wire rack to cool completely.

To make the icing, sift 330g of icing sugar into a mixing bowl and stir in a couple of drops of water, gradually adding a few drops at a time to create a smooth mixture. Divide and separate into smaller bowls (depending on the number of colours you want to use). Then add a few drops of food colouring into each bowl, to create your colours.

To decorate: Using a butter knife, spread icing onto the top of your biscuits and decorate as desired to create your Christmas themed gingerbread biscuits.