Cardamom Christmas Trees
240g/8 ½ oz Butter
200g/7oz Caster Sugar
85g/3oz Golden Syrup
1 tsp Clear Honey
2 tsp ground Cinnamon
2 tsp ground Cardamom
1 tsp Bread Soda
400g/14oz Plain Flour
300g/10 ½ oz Demerara Sugar
Put the butter, sugar, syrup, honey and spices in a saucepan and heat gently, stirring, until the butter melts. Bring to the boil, stirring, then remove from the heat and continue stirring. Add the bread soda and flour, and work the mixture into a dough. If it’s sticky, add a little more flour.
Preheat the oven to 180C/350F/GM4. Line two baking trays with greaseproof paper.
Roll out the dough on a floured surface to 6mm thick and cut out Christmas trees with a cookie cutter. Put the trees on the trays and bake for 10 minutes. Transfer to a wire rack to cool.
Store in an airtight container for up to five days.
OPTIONAL Using a white icing pen draw zigzags across the trees and decorate with silver balls.