Christmas cinnamon biscuits

• темний цукор мусковадо↗175g g
• золотий сироп↗85g g
• масло↗100g g
• мелений імбир↗3 tsp tsp
• мелена кориця↗1 tsp tsp
• звичайне борошно↗350g g

  плюс додатково для посипання

• сода харчова↗1 tsp tsp
• яйце↗1

  легко збите

• білий шоколад↗100g g
• їстівні срібні кульки↗

Step-by-step instructions

1. 1

   Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the baking soda in 1 tsp cold water. Make a well in the center of the dry ingredients, add the melted sugar mixture, the egg and the soda solution. Mix well. At this stage the dough will be soft but will firm up when cooled.

2. 2

   Cover the dough surface with cling film and let it cool, then refrigerate for at least 1 hour until firm enough to roll out.

3. 3

   Preheat the oven to 190 °C/170 °C with convection / gas 5. Place the dough on a lightly floured surface and quickly knead. (At this stage the dough can be placed in a food bag and stored in the fridge for up to a week.) Cut the dough in half. Roll one half thinly on a lightly floured surface. Cut shapes with cutters, e.g., gifts, trees and hearts, then transfer them to a baking tray, leaving a little space for spreading. If you plan to hang the cookies, make a small hole at the top of each with a skewer. Repeat with the remaining dough.

4. 4

   Bake for 8‑10 minutes until they darken slightly. If the holes close, re-pierce them while the cookies are still warm and soft using a skewer. Cool on the tray for a few minutes, then transfer to a rack to cool completely and harden.

5. 5

   Place the chocolate in pieces and melt in the microwave on medium power for 1‑2 minutes, or in a small heat‑proof bowl over simmering water. Drizzle the chocolate over the cookies, or dip the shapes or letters, then insert a few silver balls into the chocolate. If hung on the tree, the cookies will be edible for about a week, but as decorations will last much longer.