Chocolate Gingerbread Biscuits

Method

1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the egg and beat until just combined. Add the flour, cocoa powder, bicarbonate of soda, ginger and mixed spice and stir to combine. Use your hands to bring the dough together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
3. Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 9cm cutter to cut out shapes and place on the lined trays, rerolling dough scraps. Bake for 10-12 mins or until just firm. Set aside on the trays to cool.
4. To make the royal icing, whisk the egg white and lemon juice in a medium bowl. Gradually add the icing sugar, stirring well after each addition, until a smooth paste forms.
5. Place the icing in a piping bag fitted with a 1mm plain nozzle. Pipe over the biscuits. Use icing to attach the M&M’s to decorate. Set aside for 30 mins to set.