Ingredients (makes 30 biscuits)

• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 160g butter, chilled, cubed
• 1/3 cup brown sugar firmly packed
• 2 tbs ground ginger, sifted
• 2 tbs golden syrup
• 2 tbs milk
• Icing
• 1 cup icing sugar, sifted
• 2 teas butter
• 1 1/2 - 2 tbs hot water
• 1 - 2 drops food colouring of your choice
• hundreds and thousands

Method

1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
2. Sift the flours into a medium bowl. Add the butter. Let your child rub in the butter until the mixture resembles fine breadcrumbs
3. Add sugar and ginger, and mix until well combined. Whisk golden syrup and milk to combine. Add to flour mixture and use a flat-bladed knife to mix until mixture just comes together.
4. Turn onto a lightly floured surface and use your hands to bring the doughtogether. Let your child knead the dough lightly until it is smooth, then divide the dough in half. They can use a rolling pin to roll the dough on a lightly floured surface until about 5mm thick. Give them a 7cm (top to bottom) round cutters or roll in balls and flatten out from the dough. Place the biscuits on a lined tray and repeat with the remaining dough. Place in the fridge for 5 minutes to chill
5. Bake in preheated oven, swapping the trays after 9 minutes, for 17-20 minutes or until the biscuits are light golden. Set aside for 2 minutes, then transfer to a wire rack for 20 minutes or until cooled completely.
6. To make icing, place icing sugar and butter in a small bowl. Add hot water and stir to combine. Add food colouring and mix well. Place hundreds and thousands in a small bowl. Let your child spread each biscuit with a little icing, then lightly press, iced-side down, in the hundreds and thousands. Place on a tray for 5-10 minutes to set.