• Preheat the oven to 150°C.
• Cream the butter and castor sugar and work to a soft dough with the sifted cake flour, salt and Hinds Spices Cinnamon. Chill the mixture until firm.
• Using festive shaped cutters, cut out desired shapes and place onto a lined baking tray.
• Bake in the oven for 8-10 minutes or until firm to the touch.
• Make the royal icing: whisk the egg whites until frothy, add the icing sugar one spoon at a time, whisking continuously. Place into a piping bag with a small round nozzle and ice as desired.

Chef’s tip:

• Use a skewer to make holes in the top of each biscuit before baking so that you can later thread each iced biscuit with ribbon and use as Christmas tree decorations.