Sift the flour, ginger, cinnamon & ginger into a large bowl.

Rub the butter into the flour using your hands until the mixture resembles breadcrumbs.

Add the golden syrup and mix with a spoon until lumps start to form, then use your hands to form a dough. Wrap the dough in cling film & chill for around 30 minutes, during which time pre-heat your oven to 180°c, line your baking trays with greaseproof paper and sort your sweeties into individual colours in separate sandwich bags; then crush the sweeties by bashing them with a rolling pin.

Lightly flour your work surface and roll out the dough to around 1cm thickness. Use the cutter of your choice to cut your biscuit and then us a smaller cutter to remove a centre shape also.

Transfer your biscuits to the lined baking tray and use a skewer to make a hole at the top of your biscuit if you plan to hang them from your Christmas Tree.

Use your broken sweeties to fill the cut-out centres of your biscuits and then bake for around 15 minutes or until the sweeties have melted & the biscuits are golden.

Once the biscuits have started to cool a llittle & the sweeties have solidified again, transfer to a wire rack to cool.