Makes about 30

125g butter, softened
100g brown sugar
4 tbsp golden syrup
1 egg
250g gluten-free flour, plus extra for dusting
1 tsp gluten-free baking powder
½ tsp gluten-free bicarbonate of soda
1tsp cinnamon
2tsp ground ginger
Pinch of nutmeg
Pinch of salt

1. In a bowl, cream the butter and brown sugar together. Add the golden syrup and egg and beat until well combined.
2. In a separate bowl, sift together the remaining ingredients and stir.
3. Add the dry ingredients to the wet and mix to combine thoroughly. Wrap the dough in cling film and refrigerate for one hour.
4. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Remove the dough from the fridge and knead on a well-floured work surface until just soft.
5. Roll out to ½cm thick and cut into desired shapes using a biscuit cutter. Place on a large baking tray.
6. Bake for about 15 minutes or until golden brown. Leave the biscuits to cool on the baking tray for five minutes, then transfer to a wire rack to cool completely.
7. When cool, decorate with icing.

Per Serving 83kcals, 3.7g fat (2.2g saturated), 12.2g carbs, 4.2g sugars, 0.7g protein, 1g fibre, 0.108g sodium