Gingerbread Biscuit Garland

Method

1. Preheat the oven to 180°C/gas mark 4.
2. Line 2 x 30cm square baking trays with baking parchment. Set aside.
3. Put the sugar, treacle, syrup, margarine and milk in a saucepan and heat gently, stirring, until melted together. Leave to cool for 10 minutes.
4. Sieve the flour, bicarbonate of soda and spices into a bowl and make a well in the centre. Pour the melted ingredients into the well and gradually mix to make a firm dough. Knead gently on a board or clean worktop until smooth.
5. Roll out the dough on a lightly floured surface to a thickness of 5mm. Cut out 24 festive shapes using 7cm cutters, re-rolling the dough as necessary.
6. Transfer the cut-out shapes to the prepared trays. Bake for about 20 minutes until the biscuits are risen and firm. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
7. To decorate: If using a readymade icing tube, pipe the designs straight from the tube as instructed. If you are using homemade icing either put it in a piping bag fitted with a small plain piping nozzle or in a small baking parchment piping bag and snip off at the end to make a small tip.
8. Leave the icing to dry for about an hour before arranging the biscuits on a board or serving plate to resemble a festive garland, adding the ribbon in a bow for a finishing touch. Dust lightly with granulated or icing sugar if liked.