225g Billington's Unrefined Light Muscovado Sugar

125g Unsalted Butter

2 tbsp Black Treacle

2 tbsp Golden syrup

450g Plain Flour

1 tbsp Ground ginger

1 tsp Mixed Spice

1 tbsp Ground Cinnamon

1 tbsp Bicarbonate of Soda

1 tbsp whole milk



Billington's Unrefined Golden Icing Sugar


Small piping bag & 1.5 piping nozzle

Edible silver dragee balls


  1. Preheat the oven to 170C, fan 150C, gas mark 3. Place the butter, treacle, golden syrup and Light Muscovado Sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.
  2. In a large bowl, mix together the flour and spices, pour the sugar mixture into the dry ingredients and stir to combine.
  3. Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make dough, adding a little more milk if necessary. Wrap in cling film and place in the fridge to cool for at least 30 minutes.
  4. Roll out the dough on a surface that's lightly dusted with flour and cut out shapes using the Christmas cutters. Transfer onto the baking sheets slightly spaced apart, and bake for 10-15 minutes.
  5. Remove from the oven. Whilst they are still soft, make one hole in each with the point of a skewer large enough to thread some ribbon through, then leave to completely cool on a wire rack.
  6. Mix the Golden Icing sugar with water to form a stiff glace icing. Fill the piping bag and carefully pipe lines or dots on to decorate the biscuits, adding the edible dragees while icing is wet.
  7. Once the decoration is dry, thread some ribbon through and tie together with a knot or bow ready for hanging.

Recipe from Billington's Christmas Collection luxury recipe booklet. Get yours today til 31 Dec 2014 with every purchase of Billington's sugar at our retail store.

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