Gingerbread biscuits

Makes 18

125g unsalted butter, softened
115g (½ cup) caster sugar
1 egg yolk
375g (2½ cups) plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
2½ tbs golden syrup

To Decorate:
Good-quality white chocolate, such as couverture, melted
Food colouring
Silver, gold or multi-coloured cachous

In the bowl of an electric mixer, cream the butter and sugar together until light and pale. Add the egg yolk, mixing well.

Sift together the dry ingredients then add to the creamed butter mixture. Warm the golden syrup slightly and add to the dough, mixing well.

Transfer the dough to a lightly floured surface and knead briefly. Wrap the dough in plastic wrap then refrigerate for about 1 hour.

Preheat the oven to 180°. Grease and line baking trays with baking paper.

Roll out the rested dough about 2mm thick and cut into desired shapes using biscuit cutters. Bake for about 15 minutes, until golden. Leave on the tray to cool completely before decorating.

Decorate the gingerbread using melted white chocolate coloured with food colouring, and cachous.