- 180 g unsalted butter
- 210 g caster sugar
- 300 g golden syrup
- 1 T cinnamon
- 1 T ground ginger
- ½ T ground nutmeg
- ½ T salt
- 1 T bicarbonate of soda
- 620 g flour, plus extra for dusting
- Icing sugar, for dusting
Preheat the oven to 180°C.
Place a saucepan over a medium heat and add the butter, caster sugar and syrup. Stir until melted, then remove from the heat to cool slightly. Sift together the spices, salt and bicarbonate of soda.
In an electric mixer, combine the sifted spices with the cooled syrup, adding the flour a little at a time until a dough forms. Wrap the ball of dough in clingfilm and chill in the fridge for 30 minutes. Remove the plastic and roll out the dough on a floured surface. Punch out cookies with a circular cutter.
Arrange on a greased baking tray and bake for 8 to 10 minutes or until cooked through and golden.
Cool on a rack, then place a stencil over each biscuit and generously dust with icing sugar to create a snowflake pattern.
Cook’s note: If you are keeping the biscuits, store them plain and dust with icing sugar only on serving.