How Make a Christmas Biscuit Wreath

1. Sift together the flour, bicarbonate of soda, ginger and cinnamon in a large bowl.

2. Add the butter in cubes and rub into the dry ingredients with your fingers (or use a food processor) until the mix looks like breadcrumbs.

3. Stir in the sugar, egg and golden syrup until the mixture comes together to form a dough.

4. Tip the dough out onto a clean surface and knead it briefly until smooth.

5. Wrap the dough in cling film and leave to chill in the fridge for 30 minutes.

6. Preheat the oven to 180°C/160°C Fan/Gas 4 and line two baking trays with greaseproof paper.

7. Roll the chilled dough out on a lightly floured surface, approximately 4mm thick.

8. Use the star cutters to cut out the gingerbread shapes and place on the baking trays.

9. Bake for 12–15 minutes, or until lightly golden brown.

10. Once the biscuits are out of the oven, leave on the tray for 10 minutes and then move to a wire rack to finish cooling.

1. Preheat the oven to 180°C/160°C Fan/Gas 4.

2. Line two baking trays with baking paper.

3. Measure the butter and sugar into a bowl and beat together until light and fluffy with an electric whisk.

4. Beat in the egg yolk and vanilla extract.

5. Sieve in the flour and add enough milk to make a fairly soft dough.

6. Bring together using your hands and lightly knead on a floured work surface.

7. Roll the dough out to a thickness of about 5mm.

8. Use the star cutters to cut out shapes and place on the prepared baking trays.

9. Bake in the preheated oven for 15 minutes, or until pale golden brown.

10. Once cooked, transfer the biscuits onto a wire rack to cool.

Tip: You can exchange the vanilla extract for any flavouring you'd like – try the zest of a lemon or orange!

1. Preheat your oven to 180°C/160°C fan/ Gas 4 and line two baking trays with baking paper.

2. In a bowl, mix together the flour, ground almonds, sugar, baking powder and salt.

3. Pour in the coconut oil, milk, maple syrup and vanilla extract and mix to form a dough.

4. Roll out the dough on a floured surface approximately 5mm thick and use the star cutters to cut out the shapes.

5. Arrange the stars on the baking trays and bake for 12-15 minutes or until turning brown at the edges.

6. Once cooked, transfer the biscuits onto a wire rack to cool completely.

Roll out your desired colour of icing, approximately 2mm thick. Use the star cutters to cut shapes and attach to the biscuits with edible glue.

Put three tablespoons of royal icing into a piping bag fitted with a No.2 nozzle, and decorate the iced biscuits with snowflake designs.

Leave some biscuits un-iced and use more of the royal icing in the piping bag to decorate the biscuits with snowflake designs.

Add edible glitter whilst the icing is still wet, tipping off any excess glitter to be reused.

Once all of the biscuits are decorated, position them in a wreath formation on a flat serving board or plate.