Try this Christmas classic using Lurpak Unsalted Butter!
Line 2 large baking sheets with baking paper and set aside.
In a large bowl, whisk together the Lurpak® and sugar. Beat until the mixture is light and fluffy. Stir in the cinnamon, ginger, treacle and milk. Beat until smooth and well combined.
Fold in the flour and bicarbonate of soda and beat with a wooden spoon until the mixture comes together.
Tip the mixture onto a lightly floured work surface and shape the dough into a ball and flatten. Wrap in cling film and chill in the fridge for one hour.
Lightly flour the work surface again and roll out the dough until about 3mm thick. Using a cutter of your choice, cut out the biscuits and place onto the baking trays.
Return the biscuits to the fridge to chill for 30 minutes. Pre-heat the oven to 180C/160C fan/gas mark 4.
Cook the biscuits for 10 – 12 minutes or until cooked. Remove the biscuits from the oven and leave to cool for 5 minutes. Transfer the biscuits to a cooling rack and leave to cool completely.
Dust the biscuits with icing sugar or decorate with runny icing to serve.
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