Cream butter and sugar together.

Stir in the beaten egg and golden syrup.

Sift in the flour and spices and mix together until a soft dough has formed. Wrap the dough in some cling film and place it on the fridge for 30 minutes.

Preheat the oven to 180C/160C/Gas Mark 4.

Grease or line baking tray(s).

Remove the dough from the fridge. It will likely feel really hard, just hold roll it about in your hands for a short while and it will soon soften up ready to roll out.

On a lightly floured worktop, roll out the dough to an approx. 5mm inch thickness (you may need to do this in 2 batches).

Use a cookie cutter (either a round one, or any Christmas themed shapes) to cut out your biscuits.

Lay them on the baking trays, allowing enough space between each one.

With a skewer or cocktail stick make a hole in the top of each cookie - don't do it too close to the top of the cookie or they might break when you hang them on the Christmas tree.

Place the baking trays in the preheated oven and cook for 10 minutes, until they are golden. The thinner you have rolled the cookies, the faster they will cook, so keep an eye on them.

If any of the holes have closed up during the cooking time you might need to make them again - do this before the cookies harden up.

Leave them to cool for 5 minutes before transferring them to a wire rack to completely cool down.

Decorate your cookies and thread the ribbon or string through the holes.

Hang them on the Christmas tree!