- In a bowl, beat together the butter and sugar with an electric whisk until pale and creamy. Add the egg and syrup, then sift in the flour and spice. Mix well to form a dough. Shape into a flat ball or disc, and then wrap in clingfilm and chill in the fridge for about 30 minutes.
- Preheat the oven to 190°C/Gas Mark 5, and line 2 baking sheets with parchment paper. Unwrap the dough, place between 2 sheets of clingfilm, and roll out to about 5mm thick. Using a Waitrose Robin Cookie Cutter cut out 20-24 shapes.
- Place the biscuit shapes on the baking sheets and bake for 10-12 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
- To decorate, soften the icing according to the pack instructions. Using a disposable piping bag with a small writing nozzle, pipe a little roundel of icing on each robin’s breast, then smooth with a small palette knife dipped in hot water. Stick half a glacé cherry on top, leaving a little of the white exposed. Then use a small dot of icing to fix a currant for the robin’s eye.
- To make the wings, cut the Flake into 2-3cm-long pieces, then cut each length in half and half again (to make 12-16 sticks from each Flake). Use a dot of icing to secure a stick of Flake for the wing. Leave the icing to set before serving.
- Recipe from www.waitrose.com/recipes
- For more recipes get the latest copy of Yours magazine, out every fortnight on a Tuesday
A tin of these biscuits would make a beautiful homemade gift
150g (5oz) butter, softened 100g (4oz) dark brown muscovado sugar 1 medium Waitrose British Blacktail Free Range Egg, beaten 1 tbsp maple syrup 300g (10oz) plain flour 2 tsp mixed spice TO DECORATE: 140g (5oz) pouch Dr Oetker Designer Icing White 12 essential Waitrose Glacé Cherries, halved 2 x 32g Cadbury Flake 24 currants
Time: 30 mins Serves: 24 Nutrition: n/a