Prep: 45 mins
Cook: 20 mins
2 cups self-raising flour
90g butter, at room temperature
2 tsp cinnamon powder
½ cup brown sugar
¼ cup golden syrup
1 egg, lightly beaten
Candied mint leaves
Red sugar-coated chocolate rounds
2 ½ cups icing sugar
100 ml lemon juice
1) Place flour, butter and cinnamon in a food processor. Process until combined. Add sugar, syrup and egg until mixture comes together. Turn dough onto a clean board or table that has been sprinkled with a little flour. Knead dough until smooth. Wrap in plastic and chill for 30 minutes.
2) Preheat oven to 180°C. Lightly grease and line four baking trays.
3) Roll dough out in two portions between two 5heets of baking paper until 5mm thick. Using a 6cm round fluted cutter, cut rounds from dough. Place rounds onto prepared trays. Bake for 8 to 10 minutes until firm. Cool on trays. Repeat with remaining dough until all dough is used.
4) Meanwhile, prepare icing. Combine sugar and juice in a bowl until a thick paste forms. Spread over cooled biscuits.
5 Arrange candied leaves and red chocolate rounds onto wet icing to form pattern of holly. When set, store in an air-tight container, layering between baking paper.