Tea Infused Mini Gingerbread Stars

Method

Melt the Vanilla Tick Tock infused Muscovado sugar, golden syrup and butter in a saucepan, then bubble for 1-2 minutes. Leave to cool for about 10 minutes.

Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir everything together, then gently knead in the bowl until smooth and streak-free. The dough will firm up once cooled. Wrap in cling film and chill for at least 30 minutes.

Remove the dough from the fridge, leave at room temperature until softened. Heat the oven to 200°C and line two baking trays with baking paper.

Roll out the dough to the thickness of a £1 coin, then cut out the gingerbread stars with a cutter. Once in the star shape, push the edge of the star gently onto the rim of a mug so that the biscuit can balance there once baked (see images). Re-roll the excess dough and repeat until it’s all used up.

Place the biscuits onto the trays and bake for 10-12 minutes. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely. Use the icing to decorate the biscuits as you wish and leave to dry for 1-2 hours. The stars will keep for up to three days in an airtight container.

Pop a biscuit onto the rim of a cup of rooibos tea and enjoy. Dunking allowed!