Yield: 16 Servings
|6 ounces||Plain flour|
|½ teaspoon||Bicarbonate of soda|
|1 teaspoon||Ground mixed spice|
|2 ounces||Butter, chilled and cubed|
|3 ounces||Soft light brown sugar|
|2 tablespoons||Golden syrup, heated|
|1 \N||Egg, beaten|
|\N \N||Plain flour for dusting|
|9 ounces||Packet coloured fondant|
|\N \N||Glace icing made with 2oz|
|\N \N||Icing sugar & 2 tspn water|
|\N \N||Icing sugar for rolling|
|\N \N||Silver balls, sweets,|
|\N \N||Desiccated coconut, gold|
Preheat oven to 190'C (375'F). Grease two baking sheets. Sift the flour, bicarbonate of soda and spice into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the golden syrup and egg and mix to form a dough. Gently knead the dough on a floured surface until smooth, the roll out to ¼ inch thick. Use christmas cutters to cut out 16 shapes. Lift shapes on to baking sheets and bake until just firm to the touch.
Make a hole large enough for gold thread at the top of each biscuit.
Transfer to cooling rack and leave until cold. To decorate, roll out fondant icing on a clean surface dusted with icing sugar. Cut out shapes with cutters and place on biscuits, securing them with a little water. Make a hole for thread as before. Decorate with piped glace icing, silver balls, sweets or coconut. Thread each biscuit with gold thread and hang on Christmas tree, if liked.