Ingredients:
1 cup plain flour
½ teaspoon bicarb soda
½ teaspoon powdered ginger
½ teaspoon mixed spice
1 tablespoon butter or margarine
1/3 cup brown sugar
2 tablespoons golden syrup
1 tablespoon milk

1. Mix dry ingredients together in a bowl.
2. Melt the butter, sugar and golden syrup together and pour into flour   mixture.  Add milk.
3. Mix well to form a dough. Leave if possible to cool down to room    temperature (preferably overnight).  Dough will keep in sealed container in fridge for a month.
4. Knead dough on a lightly floured board, then roll out to ½ cm thick or roll between fingers.
5. Cut out shapes, decorate with rainbow choc chips or cachous or currants, then bake on Gladbake in a 200° oven for 10 minutes or until beginning to brown.

The mixture should have the consistency of playdough and be easy for children to manipulate.  The created biscuits can be moulded without cutters or rolled and cut with cutters.  They taste delicious and look very good decorated with colourful dots or traditional currants and if decorated before baking, are ready to eat without further icing etc.  If using icing after baking, buy the tubes of coloured icing to enable young children to manipulate it successfully.

Note:  this is a good recipe for children with egg or milk allergies as it doesn’t contain egg and a milk substitute can be used.