Step 1
Put the sugar, golden syrup and Pure Buttery Taste in a mixing bowl. Beat together with a wooden spoon until soft and thoroughly combined.

Step 2
Put the flour, ginger, spice, bicarbonate of soda and salt into a second bowl. Use a small whisk to whisk these dry ingredients thoroughly together, getting rid of any little lumps.

Step 3
Add the dry ingredients to the sugar mix. Use the wooden spoon to bring together into a rough dough. Then use your hand to knead until you have a smooth, soft dough that leaves the bowl clean. Pat the dough into a fat disc, wrap and chill for about 30 minutes. Meanwhile, preheat the oven to 180C/fan 160C/gas 4 and line two baking sheets with parchment.

Step 4
Lay a large sheet of parchment paper on your worktop. Sprinkle with flour. Put the dough on the parchment and sprinkle with a little more flour. Use a rolling pin to roll out the dough to 3-4mm thickness. With cutters of your choice, stamp shapes into the dough. Peel away the dough from in between the shapes to leave the shapes behind. Use a palette knife to carefully transfer the shapes to one of the baking sheets (it’s a naturally soft dough – if it breaks, just re-roll it). Re-roll the excess dough and repeat until all the dough is used up.

Step 5
Transfer both trays to the oven and bake the biscuits for about 12 minutes or until browned at the edges. Swap the trays over in the oven half way through. Leave the biscuits to cool completely on the trays.

Step 6
To make the icing, sift the icing sugar into a bowl. Mix in the lemon juice to make a thick icing. Spoon into a piping bag if you’d like to pipe designs on the biscuits, or just use a teaspoon to spread the icing on. Leave the icing to set. The biscuits will store, un-iced, in an airtight container for a few days. They may begin to soften once iced so are best iced shortly before serving.