1). Place the butter into a bowl and whisk with electric whisk.
20. Add the Siúcra caster sugar and whisk well.
3). Add the beaten egg and vanilla extract.
4). Sift in the plain flour, ginger and cinnamon into the mix and fold until a dough forms.
5). If the dough is too sticky add a little more flour or if to dry add a little water.
6). Wrap and leave to rest in the fridge for 20 minutes.
7). Preheat the oven to 200C/fan 180C/gas 6.
8). Line baking trays with parchment paper.
9). Roll out the dough using a little flour if it sticks.
10). Shape using the cutters.
11). Use a straw to press the hole on top to hang the biscuit from.
12). Place on the tray and bake for 14 to 16 minutes depending on the size.
13). Leave on the baking tray for 5 minutes before transferring to a cooling rack.
14). Leave to cool completely before decorating.
15). Use the Siúcra Royal Icing as per the directions on the package and decorate the biscuits.
16). Leave to dry completely before threading the ribbon or string to hang up.
17). To cover with Siúcra Roll Out Icing, roll out and use a cutter to make the shape, pipe a little royal icing on the biscuit and place the roll out icing on top.
18). Leave to dry completely before thread the ribbon or string.
