Tune in Recipe blog Gingerbread baubles Thriftmas gingerbread bauble biscuits Get thrifty this Christmas and make your own delicious tree decorations. It’s a great opportunity to spend time in the kitchen with your loved ones and build that festive excitement together whilst making your house smell sensational. Sadly biscuits will go soft after about a week of hanging on the tree. Why not freeze half so that you have replacements to the ready. This means that each member of the family can have a period exhibiting their show in the Christmas tree gallery. Ingredients (Makes 20) For the Biscuit 375g Slightly salted Butter (softened) 450g Dark Sugar 10tbsp Golden Syrup 900g Plain White Flour 2.5tsp Bicarbonate of Soda 5tsp Ground Ginger 2tsp of ground rosemary (optional) - 150g of sugar For the Icing 150g Icing sugar 3tbsp Lemon juice Food Colouring – if needed Ribbon Method Preheat the oven to 170°C (150°C fan, gas mark 4). Grease a baking sheet. Melt together the butter, sugar and syrup. Sift together the flour, bicarbonate of soda and ground ginger. Mix the melted butter mixture into the flour until the dough comes together. On a floured surface roll out the dough to 5mm thick – about 1p piece. Using a floured cutter, cut out your preferred shapes and transfer to the prepared baking sheet on a palette knife or similar. Bake for 11- 12 minutes until cooked through. Have a skewer or straw (reusable!) ready. As soon as the biscuits are out of the oven and they are still soft, use the skewer to make a hole for the ribbon to go through. Cool on a rack.