Gingersnap Christmas cookies

Method

1. Beat the sugar and butter together until light and fluffy.

2. Stir in the beaten egg and treacle until combined.

3. Sieve the flour, baking powder, ground cinnamon and ginger together. Stir it into the rest of the ingredients until combined and smooth. Wrap the dough in baking parchment and place into the fridge for at least an hour to firm up.

4. Roll the dough on a lightly floured surface to about 4 mm in thickness. Cut with your chosen cutter and place onto a lined baking tray. The biscuits will spread a little while baking so leave at least a centimetre between each one.

5. Bake for about 12 minutes or until golden brown. Allow to cool on the tray for about five minutes then place onto a wire rack to cool completely.

6. Ice the biscuits if you wish or eat as is.