Food & drink

1. Preheat the oven to 190°C/375°F/Gas 5. Place the sugar, ginger syrup, and butter in a pan and heat gently until melted.
2. Sift the flour into a mixing bowl and add the melted ingredients, chopped ginger and the beaten egg. Mix to form a soft dough then wrap in cling film and chill for 1 hour.
3. Roll out the dough on a lightly floured surface to 0.5cm thick and use star cutters (or your chosen shape) to stamp out the biscuits.
4. Lift the biscuits onto baking sheets lined with baking parchment and bake for 15 minutes. Allow to cool slightly then transfer to a wire rack to cool completely.

    To decorate

1. Pipe a small amount of Renshaw Snip & Swirl  Vanilla Icing onto the centre of half the biscuits then sandwich together with the remaining biscuits.
2. Roll out Dr. Oetker Regal-Ice Ready to Roll Icing and use your cookie cutters to stamp out shapes. Stick these to the biscuits with a dab of Renshaw Snip & Swirl Vanilla Icing.
3. Press Dr. Oetker Soft Silver Pearls and Soft Gold Pearls into the icing. If you are making stars, you could press them into the points of the star, with one in the middle.
4. For a really Christmassy finishing touch, lightly spray some of the biscuits with Dr. Oetker Shimmer Spray Gold and Dr. Oetker Shimmer Spray Silver.