Mini Robin Biscuits

INGREDIENTS:

• 300g plain flour
• 1 tsp (level) baking powder
• ¾ tsp ground ginger
• ¾ tsp ground cinnamon
• 100g soft brown sugar
• 100g butter, cut into small chunks
• 1 egg
• 75g golden syrup

TO DECORATE

• Melted chocolate
• Freeze-dried raspberry pieces
• Coloured string or fine ribbon

METHOD:

1. Roll out the dough on a piece of floured baking paper or on a floured board to a thickness of 5mm. Use a plain 7-8cm cutter to make circles.
2. Use a knife to make the rest of the birds body. Start on the left and form the tail first then curve the knife round to make the back. Sweep the knife back round to make a head and beak.
3. Transfer to a baking tray and use a skewer to make a hole in each biscuit for the eye (big enough to thread the string through). Bake for 10 -12 minutes until lightly golden then allow to cool slightly on the tray before lifting onto a cooling rack.
4. Once completely cooled, melt the chocolate and dip the biscuits to spread the chocolate over the robin's tummy.
5. Before the chocolate sets, sprinkle over the dried raspberries to make the robin's red breast.
6. Allow to set, then thread string or ribbon through the eye holes and hang as tree decorations.