We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
Christmas tree decorations
Makes about 40
300g wholemeal plain flour
1 tsp baking powder
1 heaped tsp ground ginger
1/2 tsp of freshly grated nutmeg
1 heaped tsp cinnamon
1/4 tsp ground cloves (less or none if you're not keen!)
Good pinch of ground black pepper
100g of cholesterol spread (we use Benecol Buttery)
100g of soft brown sugar or any unrefined sugar you like
2 eggs, lightly beaten
4 tbsp of runny honey or maple syrup if you prefer
White plain flour for dusting
Royal icing, ready made in a tube, or mixed and scooped into a piping bag if you're a masochist.
Edible glittery things
Preheat the oven to 160 fan.
Mix all of the dry ingredients and spices together in a big mixing bowl.
In a saucepan, add the butter and honey, heat extremely gently until melted together.
Allow to cool and whisk in the beaten eggs.
Pour half of the wet ingredients into the dry and using only one hand, combine them. Add just enough of the wet ingredients to bring the mixture together into a sticky dough. You should use most of it, if not all, as the wholemeal flour will take it up.
Wrap the dough up in greaseproof paper and refrigerate for half an hour to firm up.
Roll out the dough, use festive cookie cutters to cut out any shape you like and place on a parchment-lined baking sheet. Use a chopstick, or indeed anything pointy, to make a hole at the top of the biscuit. It will puff up a bit as it bakes so make sure the hole is big enough.
If your cookies are small, check after 15 minutes, for larger ones, allow about 20 minutes to bake. Turn halfway if your oven gets a hotspot.
Once the cookies are cool, decorate with royal icing and glittery things and hang from the tree with ribbon.
Each biscuit is around 70 calories and is really low in sat fat.