- 100g low-fat spread
- 100g dark brown soft sugar
- 1tbsp maple syrup
- 1 egg, lightly beaten
- 325g plain flour, plus extra to dust
- ½tsp bicarbonate of soda
- 1tbsp ground ginger
- 1tsp ground cinnamon
- 1tsp ground mixed spice
- Icing sugar, to dust (optional)
- In a mixing bowl, beat the low-fat spread and sugar together with an electric hand mixer until light and creamy. Beat in the maple syrup and egg.
- Sift the flour, bicarbonate of soda, ground ginger, cinnamon and mixed spice into the egg mixture. Stir with a large spoon until the mixture forms a soft dough. Turn the dough out on to a lightly floured work surface and gently knead until smooth. Divide the dough into 2, shape each half into a disc and wrap in clingfilm. Chill for 1 hr or until firm.
- Heat the oven to 180°C/fan 160°C/gas 4. Line 3 baking sheets with baking paper. Tear off 4 more pieces of baking paper. Unwrap the chilled dough, put each disc between 2 pieces of baking paper and roll out until 5mm thick. Use a 7cm long cutter (we used Christmas trees) to stamp out 30 biscuits, re-rolling the dough as required, then use a spatula to lift them carefully on to the prepared trays. If you want to hang the finished biscuits on the Christmas tree, use a drinking straw to push holes in the top of each biscuit.
- Bake the biscuits for 6–8 min until golden and just firm to the touch. Leave on the trays for 5 min to firm up, then transfer to wire racks to cool completely.
- Thread ribbon or string through the cooled biscuits ready to hang on the Christmas tree. Or transfer to an airtight container and dust with icing sugar before serving, if you like.
Nutrition per serving
Read more on how we calculate nutrition.
64 1.3g 1.4g 0.3g 0.4g 3.9g 0.1g 22mg 12.4g 0.5mg