Gingerbread Easter Egg Sprinkle Biscuits

Pre-heat the oven to 170°C/Gas Mark 3.

In a small pan, melt the butter, demerara sugar and syrup until smooth.

Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl.

Combine with melted ingredients into a stiff dough.

Wrap the dough in cling film and leave in the fridge for 30 minutes.

When cooled, roll out on a floured surface until ½ cm thick.

Cut out 12 egg shapes. Place on lined baking trays. Bake for 8-10 minutes until light golden brown. Allow to cool on a baking tray.

In the meantime, mix the icing sugar with 3 tsp water until thick enough to coat the back of a spoon (if it’s too thick, add a drop of water at a time) and split the icing between 2 bowls.

Add different food colouring to both.

Decorate the cooled biscuits with the icing and sprinkles.