Tasty gingerbread decorations

In a large bowl, sieve flour, sugar, spices, orange zest and bicarbonate of soda, add ground chia and mix well. Melt syrup and spread in a small pan over a low heat until just melted. Remove from the heat, add 1 tbsp cold water and leave to cool for 5 mins.

Stir melted mixture into the dry ingredients until well combined, then use your hands to bring the mixture together into a dough. Set aside for 10 mins. Heat oven to Mark 5/190C/170C fan. Line 2 large baking trays with Bacofoil Non-Stick Baking Paper (you can bake one tray at a time if you only have one tray)

Dust the work surface and rolling pin, take the dough and knead gently for a minute until it is smooth and a glossy. Roll out to around 3-4mm thick. Using 8-10cm cookie cutters, stamp out as many biscuits as you can, then carefully lift each onto the lined trays using a fish slice or palette knife. Space 1cm apart. Use a straw to stamp out a hole at the top of each cookie to thread ribbon through later.

Bake for 14-16 minutes or until deep golden (for a softer biscuit cook a little less, for a darker crunchier one, add a few more minutes.

Remove from the oven and leave for a few minutes, then use a fish slice or spatula to transfer to a cool rack to cool completely.

Decorate with writing icing and silver balls, allow to dry out for a few hours.

***check sugar decorations are vegan or vegetarian if required.

TIP: if using icing sugar to decorate, sift about 200g into a bowl, then add a little hot water, a half teaspoon at a time mixing until you have a just-runny mixture. Spoon into a piping bag with a fine nozzle fitted.