Tasty little tree treats that look almost too good to eat!

sugar-and-spice-cookiesMAKES  20 ,  COOKING TIME 20 MINS

1  Preheat the oven to 180oC/Gas 4. Put 2tbsp honey, 30g unsalted butter and

60g light muscovado sugar into a pan and stir over a low heat until the butter is

melted. Sieve 250g self-raising flour, 1tsp ginger and 1/2tsp ground

cinnamon into a bowl. Add the finely grated zest of 1 lemon and 2-4 tbsp

lemon juice and  60g ground almonds. Pour the butter mixture into the dry

ingredients and add 1 large egg. Stir with a wooden spoon until the mixture

comes together.

2  Knead on a lightly floured surface for a couple of mins, then wrap in cling film and place in the freezer for 30 mins or until firm. Roll out the dough to a 5mm thickness and stamp out the biscuit shapes. Push the tip of a tiny plain piping nozzle near the top edge of each biscuit to make a hole.

3  Put the biscuits on to parchment-lined baking sheets. Sprinkle with sugar and bake for 15-20 mins until pale golden. Cool on a wire rack. Decorate with silver balls.


 calories, 2g protein, 13.5g carbs (4.5g sugar), 3.5g fat (1g saturates), 0.5g fibre, 0.13g salt