Prep 40min (+1.5hr chilling and 20min standing time)Bake 18-22min (per batch)Makes about 40

These delicious biscuits get their name from the pepper that, along with the ginger, gives them their "warming" flavour. I’ve made these as reindeer, but you can make them any shape you wish. Also, have fun experimenting with the icing decoration, giving them your own creative touch.

Ingredients

150g (5¼oz) unsalted butter, softened
150g (5¼oz/¾ cup, lightly packed) brown sugar
2 tablespoons golden syrup
2 tablespoons treacle
1 egg yolk, chilled
450g (3 cups/15¾oz) plain flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
¼ teaspoon finely ground black pepper
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
60ml (¼ cup/2fl oz) milk

Icing
375g (3 cups/13¼oz) pure icing sugar
2-3 tablespoons (40-60ml/1⅓fl oz-2fl oz) water

Method

1. Use an electric mixer to beat the butter and sugar until just pale and creamy. Add the golden syrup, treacle and egg yolk and beat to combine.
   
2. Sift together the flour, ginger, cinnamon, cardamom, cloves, pepper, baking powder and bicarbonate of soda. Add half the flour to the butter mixture and beat on lowest possible speed until just combined. Mix in the milk and then the remaining flour until just combined and a soft dough forms.
   
3. Divide the dough into 4 portions. Shape each into a disc, wrap in plastic wrap and place in the fridge for 1 hour or until firm enough to roll.
   
4. Preheat the oven to 170°C/340°F (150°C/300°F fan-forced). Line 3 large oven trays with non-stick baking paper.
   
5. Use a lightly floured rolling pin to roll out one portion of dough on a lightly floured surface until 3mm/⅛in thick.
   
6. Use a cutter/s of your choice to cut out shapes from the rolled dough and use a palette knife to carefully transfer to a lined tray, leaving a little room between each. Repeat with the remaining dough portions, rerolling any leftover dough. Place the trays of biscuits in the fridge for 30 minutes to chill.
   
7. Bake two trays of biscuits in preheated oven for 18-22 minutes, swapping the trays halfway through baking, or until they start to colour around the edges and are cooked through. Cool on the trays. Bake the remaining tray of biscuits as before.
   
8. To make the icing, sift the icing sugar into a medium bowl. Gradually add 2 tablespoons (40ml/1⅓fl oz) of the water and mix until smooth. The icing should be a piping consistency (see Baker’s Tips). If it's too thick, stir in the remaining water ½ tsp at a time until the icing reaches the correct consistency. Divide the icing between two resealable plastic bags, seal and then cut a small hole in one of the corners of each to pipe through.
   
9. Use the icing to decorate the cooled biscuits as desired. Set aside for about 20 minutes or until the icing sets before serving or storing.