1. Sift together the flour, ginger, cinnamon, baking powder, baking soda and salt.
2. In another bowl beat the butter, sugar and treacle.
3. Slowly beat in the egg to the butter mixture.
4. Slowly add the flour mixture and beat until well combined.
5. Lightly put flour on a flat surface (a plate/baking tray/chopping board) and with floured hands and a floured rolling pin gently roll out on the flat surface. At this stage it doesn’t have to be thin.
6. Place in a freezer for 20-30mins, do not let the dough freeze, it just needs to be chilled.
7. Lay baking trays with grease-proof paper.
8. Lightly flour your worktop and roll out the cold dough to about 4mm thick. If it starts to get sticky again, add a little flour, but not too much.
9. Use festive biscuit cutters to cut the dough and lay the shapes out spaciously on the trays as they will expand slightly.
10. Place the trays with biscuits in the fridge for 20 mins.
11. Preheat oven to 185°C.
12. Bake for about 8-10 minutes, just enough for the edges to start browning.
13. Allow the biscuits to cool down on the baking trays before laying them out on a cooling rack.