Gingerbread Decorations

(Makes about 40)

450g plain flour

Pinch salt

8g ginger powder

10g mixed spice

2g ground clove

120g unsalted butter

140g brown sugar

1 egg

120g honey

1 lemon zest

1 tsp vanilla extract

200g Icing sugar, sifted for icing

Sift together the dry ingredients. Lightly mix together the butter, honey and sugar. Add the egg, vanilla and zest. Fold in the flour and combine to form a ball. Roll out on a lightly floured work surface to 4-5mm thick. Cut out shapes with cookie cutters, cutting out a small round at the top to allow for a ribbon, and holes for decoration and place onto lined baking trays. Place trays in the oven and bake at 170°C for about 10 minutes until lightly golden. Remove and allow to cool.

 For the icing, combine icing sugar and a little water and mix until smooth and piping consistency. Pipe a fine line to outline the cookies and allow to set. Tie a small ribbon in the top hole and use as a Christmas napkin decoration for the table or hang on your Christmas tree.