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The Easter break is a lovely opportunity to cook with your child. These slightly chewy biscuits from Annabel Karmel are fun to make as children love rolling out dough and cutting cookie shapes. 
Ingredients 65 g (2 oz) butter
50 g (1 3/4 oz) soft brown sugar
4 tbsp golden syrup
150 g (5 1/4 oz) plain flour, sieved
1 tsp ground ginger
1/2 tsp bicarbonate of soda Decoration
Mini candy coated chocolate beans
Sugar balls
Mini marshmallows
Tubes of Writing Icing
currants Method: Pre-heat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar with an electric whisk until pale. Add the golden syrup, flour, ginger and bicarbonate of soda and beat together until you form a dough. Wrap in cling film and chill for at least 30 minutes. Roll out on a floured work surface to a thickness of about 3 mm. Start in the centre of the dough and roll evenly outwards. Cut into shapes using cookie cutters from the outside edges of the dough into the centre, cutting as close together as possible. Re-roll the trimmings until all the dough is used up. Place on baking sheets lined with baking paper and bake for about 8 minutes. Allow to cool then transfer to a wire rack to cool completely. Once cool, decorate with currants for eyes and sugar balls or candy coated chocolate beans for buttons (attach these with a small blob of Writing Icing). Draw a nose and whiskers using Writing Icing. Finish off with a squashed mini marshmallow on the flip side of the cookie for the tail. Information:
Preparation time: 25 minutes (plus chilling)
Cooking time: 8 minutes
Makes approx. 15 cookies
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