Letters to Santa Biscuits

In a large bowl add the sieved flour, cinnamon, ginger and bicarbonate of soda, then blend with the butter until it turns to a consistency similar to breadcrumbs. Then stir in the sugar until evenly distributed.

In a seperate bowl whisk together the egg and golden syrup. Gradually add to the other ingredients and blend until it forms a dough.

Remove from the bowl and knead gently until you can form the dough into a ball. Wrap in clingfilm and chill for 15 minutes.

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4)

Once the dough has chilled, roll out and cut into rectangles and place on a lined baking tray.

Bake for 10-12 minutes then remove from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.

Once the biscuits have cooled, roll out the white and red sugar paste icing and cut into similar sized rectangles to cover your biscuits.

Lightly brushed the top of the biscuits with apricot jam and secure the sugar paste icing in place.

To make the back of the envelope use a knife to gently make indents into the sugar paste icing in the shape of two triangles.

To decorate the front envelopes, cut out a small square of red sugar paste icing and position in the top right corner to look like a stamp. Secure a festive edible decoration over the red sugar paste icing and use black writing icing to handwrite Santa's address.