Christmas spice biscuits

1 Preheat the oven to 170°C and line 2 biscuit trays with baking paper.

2 Sift the flours, baking powder and spices. Return husks of wholemeal flour to flour mix and stir in almond meal.

3 Cream the spread, sugar, golden syrup and vanilla essence until combined. Beat in egg until smooth. Fold in flour mix and stir until combined.

4 Wrap dough in plastic wrap and chill for 15 minutes.

5 Roll out dough between 2 pieces of baking paper until 4mm thick. Use biscuit cutters to cut out biscuits and place on trays. Re-roll dough again using up scraps and cut out more biscuits.

6 Cook for 10 minutes, swap trays and cook for another 3-5 minutes or until lightly golden and just firm. Leave on tray for 5 minutes and cool on a wire rack.

7 To make icing sift icing sugar and stir in lemon juice until icing is smooth. Use a piping bag to pipe on icing swirls and decorate with cachous.