| 1. | Preheat oven to 170ºC. |
| 2. | Cream butter, honey and brown sugar until light and fluffy, stir in almond meal. |
| 3. | Sift plain flour with the bi-carb soda, ginger, mixed spice and cinnamon. Add currants and butter mixture, bring the mixture together to form a soft dough, wrap in plastic wrap and chill for 30 minutes. |
| 4. | Roll dough on a floured surface to 5mm thickness. Using your favourite Christmas cutter shape, cut out 30 pieces and arrange on a baking paper lined oven tray. Using a straw cut out a hole at the top of the biscuit to thread ribbon through. Bake for 15 minutes. Transfer to cooling racks. |
| To decorate: |
| 5. | Dress the cooled biscuits with piped white chocolate, silver cachous, cranberries and currants. Once the chocolate is set thread each biscuit with a length of ribbon, tying a knot or bow and hang on your Christmas tree. |
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