Christmas gingerbread biscuits

Beat sugar and butter together in an electric mixer until creamy. Beat in the treacle and egg yolk, then stir in the dry ingredients to form a smooth dough.Knead the dough on a floured surface, then wrap in clingfilm and store in the fridge for 30 minutes. Line baking trays with parchment paper – this recipe makes about 40 biscuits so you may need to re-use the trays.

Remove the dough from the fridge and roll out on a floured surface to 5mm thickness and cut out shapes using Christmas cookie cutters. Place the biscuits on the baking trays and bake for 10 minutes or so at 170 degrees/gas 3. Decorate with royal icing, silver balls or whatever you fancy.