Gingerbread Glazed Window Biscuits

Method

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1. 1
   In a medium saucepan gently melt the butter, syrup and sugar (do not boil).
2. 2
   Meanwhile combine the dry ingredients and sift into a large mixing bowl.
3. 3
   When the syrup mixture has melted, leave to cool. When cooled add the beaten egg until well mixed in.
4. 4
   Pour the wet ingredients into the dry ingredents and stir until completely combined into a sticky dough.
5. 5
   Chill the dough in two halves, wrapped in clingfilm, in the fridge for 4 hours.
6. 6
   Roll out dough to approximately 5mm thick and use festive shapes to cut and then put on a baking tray. If the dough starts to stick to the rolling pin then use additional flour to dust.
7. 7
   Use smaller cutting shapes to cut a hole in the middle of some or all shapes (keep the smaller shapes to bake). Drop a sweet into each hole, then bake for 10-15 minutes at 190C or 170C if a fan oven.
8. 8
   When baked, put on a cooling rack until cooled. Then tuck in!