Gingerbread snowflakes

1 Preheat oven to 160°C and line 2 large baking trays with baking paper.

2 Sift flour and baking soda into a large bowl and add salt, spices and citrus zests.

3 Place a saucepan over low heat and add juices, spread, golden syrup and brown sugar. Stir gently until spread melts and sugar dissolves. Remove from heat and cool for 5 minutes.

4 Add to spice mixture. Mix well with a wooden spoon (mixture will be quite firm). As soon as it comes together, turn dough out onto a clean surface dusted with flour. With clean hands, shape dough into a round shape, then wrap in plastic wrap. Place in the fridge for 20 minutes.

5 Unwrap dough and cut into quarters. Roll out each quarter to 1cm thick. Using small snowflake-shaped cookie cutters, cut biscuits from dough and transfer to baking trays (about 5cm apart). Combine leftover dough, roll out and cut out more biscuits until all dough is used.

6 Bake for 6-7 minutes until golden. Biscuits will still be soft, but will harden as they cool. Cool on tray for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar when completely cool.

Recipe adapted from Little Kitchen by Sabrina Parrini (Hardie Grant Books)