Snowflake gingerbread biscuits

Use an electric mixer to combine the flour, brown sugar, cinnamon, ginger, cloves, bicarbonate of soda and salt in a bowl. With the beaters still running, add the butter and honey and continue to mix until well combined.

Turn onto a lightly floured surface. Add the egg and knead gently until a smooth dough forms. Wrap the gingerbread dough in plastic wrap (cling film) and refrigerate for at least 30 minutes.

Preheat the oven to 170°C conventional oven (338° Fahrenheit/Gas 3). Prepare 3 silicone baking mats on a work surface and set aside 3 baking trays the same size as the silicone baking mats. Alternatively, line 3 baking trays with non-stick baking paper.

Divide the gingerbread dough into 3 portions. Roll one portion of the dough onto a silicone baking mat until 10mm thick. Repeat with the remaining 2 portions. Alternatively, roll out the dough on a lightly floured, clean work surface until 10mm thick.

Use a 9cm snowflake shaped biscuit cutter to cut 30 snowflakes shapes from the gingerbread dough. Transfer the silicone baking mats to baking trays. Alternatively, place the snowflakes shapes onto the paper-lined baking trays.

Bake in a preheated oven for 15 minutes or until biscuits are lightly browned. Allow to cool for 5 minutes, then transfer to wire racks to cool completely.

To make the royal icing, whisk the egg white in a bowl until foamy. Gradually whisk in the icing sugar (sifted), one spoon at a time. Add the lemon juice and whisk until a smooth paste forms.

Transfer the icing mixture to a disposable piping bag fitted with a small plain nozzle. Decorate the snowflake gingerbread biscuits by piping various snowflake patterns on top. Set aside for the icing to cool completely before serving – buon appetito.