These cookies are almost too good to eat. Pop in cellophane bags and tie with ribbon for a cute stocking filler

PREP 30 MINS + DECORATING COOK TIME 10 MINS MAKES 10-12

INGREDIENTS
160g wholemeal spelt flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 tbsp coconut sugar
100ml sunflower oil
100ml pure maple syrup

TO DECORATE
10 tbsp icing sugar
Icing pen

1.Preheat the oven to 180°C/160°C fan/gas 4. Mix together all the ingredients in a bowl.
2.Roll out the dough on a lightly floured surface to 0.5cm thick. Using your cookie cutter, stamp out the biscuit shapes. Re-roll and stamp out more biscuits until all the mixture is used up.
3.Place the biscuits on a baking tray and bake for 10 minutes until golden. Remove from the oven and allow to cool on a wire rack.
4.To decorate. Place the icing sugar in a bowl and add a few drops of water. Stir until it forms a thick, white paste, adding more water as required. If it becomes too watery, just add more icing sugar.
5.Spoon 1 tbsp of the icing mixture on to half of each biscuit. Allow it to dry and add a second layer. Add a third layer if you would like the colour to be more dense.
6.For the berry and holly design, use icing pens in red and green to draw on each leaf and berry. Leave to set before packaging up.