Pre-heat the oven to 160°c and line a baking tray with greaseproof paper.

In a small bowl mix the dried fruit, chocolate and nuts together with the ginger, cinnamon and a tablespoon of the flour. Set aside for later.

In a large mixing bowl, cream together the butter, sugar and golden syrup until pale and fluffy. It probably won't look like it has gone pale as the brown sugar and golden syrup will make it a darker colour.

Into the butter & sugar, fold the mixed dried ingredients, flour/chia seed mix and vegetable oil until it begins to form a dough.

Tip the dpough out onto a board and knead together into a ball. Separate into two equal sausage shapes, about 5-6 inches long and lay next to each other on the pre-lined baking baking tray.

Bake for 35 minutes until golden brown on top. The sausages will still be squidgy so set aside somewhere until cooled.

Once completely cooled, use a serrated knife to gently slice across each sausage at a slight anle into Biscotti about one inch thick.

Spread the sliced Biscotti out onto the tray, lie then on their sides and cook for another 10 minutes. Turn over onto the other side and bake for a further 10 minutes. Be careful that the fruit does not burn - if it looks like it is then cover with a bit of foil or turn the oven down.

Allow to cool completely and drizzle with melted white chocolate before sprinkling on lemon zest. For an extra sparkly festive decoration you could add some little snowflake decorations, chopped praline or popping candy!