Makes 26 8cm (3 1/4in) biscuits (more or less, depending on the size of your pastry cutter)
375g (13oz) plain flour, plus extra for rolling
2tbsp ground ginger
1tsp ground cinnamon
1tsp baking powder
1tbsp cocoa powder
125g (4 1/2oz) butter, softened
125g (4 1/2oz) light muscovado sugar
1tbsp black treacle
1tbsp golden syrup
1 large egg, lightly beaten
Preheat the oven to 180°C/160°C fan/gas 4. Sift together the flour, ginger, cinnamon, baking powder and cocoa powder. In a separate bowl, beat together the butter and sugar with an electric hand whisk until it is slightly creamy. Add the treacle, golden syrup and egg. Beat until smooth. Using a wooden spoon, gradually add the flour mixture, a little at a time, and then finish off with your hands, to form a smooth dough, kneading lightly on the worktop. Roll out the dough on a lightly floured surface to around the thickness of a £1 coin. Using a pastry cutter, cut out as many small or large biscuit shapes as you like, and place on greased baking sheets. There is no need to space them well apart as the dough won’t spread while cooking. Place in the preheated oven and cook for 10-12 minutes, until they are starting to firm up. If you want to hang them on your Christmas tree, make a hole with a skewer while they are still hot. Transfer to a wire rack to cool. Once cold, the biscuits can be decorated like snowflakes (or with whatever pattern you like). Use coloured writing icing tubes - mine were done with Barbie glitter ones.
The snowflakes will keep, un-decorated, for 3 weeks in an airtight container. If they are decorated too soon, they will become soft.
Read more: http://www.dailymail.co.uk/femail/food/article-1229209/Christmas-recipes-Gingerbread-snowflake-biscuits.html#ixzz0YOu33HJm