Batty gingerbread biscuits

Place flour and spices in a bowl. Place butter, syrup and sugar in a saucepan over medium heat and stir until melted. Add syrup mixture to flour with egg and enough food colouring to achieve desired colour. Divide into 2 portions. Wrap in plastic wrap. Chill for 1 hour.

Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with paper. Roll out 1 portion of dough on a lightly floured surface until 5mm thick. Use a 10cm bat-shaped cutter or template to cut dough into shapes. Transfer to prepared trays. Bake for 13-15 minutes, cool for a few minutes on trays then transfer to a wire rack. Repeat with remaining dough portion, re-rolling as needed.

Place chocolate melts in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove pan and bowl from heat, dip bat wings and ears in melted chocolate then coat in sprinkles. Use white icing and chocolate to make faces. Allow to set, then store in an airtight container.