Gingerbread stained glass biscuit

For the pastry/dough:

1. Preheat the oven to 180°C.
2. Melt the butter, the la Perruche Cassonade brown sugar and the golden syrup over a low heat.
3. Sift the flour, mixed spice and baking soda together in a large bowl.
4. Make a well in the dry ingredients, pour in the liquid and stir from the centre outwards until all is incorporated.
5. Knead by hand until you get a smooth, firm dough.
6. Spread this dough between 2 sheets of baking paper at a thickness of 5 mm.
7. Leave to cool.
8. Remove the top sheet and cut out your biscuits using biscuit cutters.
9. Leave the excess on the sheet, but use your cutting tools effectively to maximise dough use.
10. Bake at 180°C for 10 minutes; should still be slightly soft when it comes out of the oven.
11. While it is still hot, cut it into shapes again as the dough will join again when baking.
12. Bake for another 5 minutes.
13. Leave to cool.

For the stained glass windows:

1. Place the sweets in a freezer bag or a pastry bag.
2. Crush them into powder using a rolling pin.
3. When you have cut the dough into the desired shape, after baking, cut out an additional shape in the centre.
4. Place the biscuits on a baking sheet and fill the shape in the centre with the crushed sweets.
5. Bake again for 7 minutes.
6. The crushed sweets will melt and create coloured “stained glass”.
7. Let everything cool before serving.