- Sift the flour, baking powder ginger and cinnamon into a mixing bowl. Season with a little sea salt.
- Add the sugar and butter and rub in with your fingers until the butter is fully absorbed and the mixture resembles fine breadcrumbs.
- Mix the maple syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and refrigerate for half an hour to firm up.
- Preheat the oven to 180C/gas 4. Remove the dough from the fridge and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the fridge until you are ready to roll it.
- Roll out the dough to a thickness of approximately 3mm. Cut into festive shapes and place the biscuits onto baking sheets lined with greaseproof paper.
- Bake the biscuits for 12-14 minutes until golden brown, then remove from the oven and transfer to a cooling rack.
- Using a wooden skewer, make a small hole in each Christmas biscuit whilst they are still warm. Once completely cooled, decorate as desired, then tie a ribbon through the hole and hang on the tree.
- 450g plain flour
- 2tsp baking powder
- 4tsp ground ginger
- 2tsp ground cinnamon
- 200g caster sugar
- 250g unsalted butter, diced
- 4tbsp amber, rich-tasting maple syrup
- 1 large egg, beaten
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