You can easily find Chanukah cookie cutters at this time of the year. Use as many different sprinkles as possible. 

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• Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl. 
• Rub with your fingertips until the texture of breadcrumbs. You can also do this in a food processor, but stop before it clumps together. 
• Add sugar, syrup and egg and mix until it forms a firm pastry dough. 
• Preheat the oven to 180°C. 
• Dust your kitchen top liberally with flour, and flour your rolling pin. Roll out the dough  to about 3mm thick. Cut out shapes with Chanukah pastry cutters. 
• Place the shapes on a  greased or non-stick baking tray, 2cm apart to allow for them to spread. 
• Bake for 12 minutes, but check after 10 minutes as they may cook more quickly. Let the biscuits cool on a wire rack. 
• Dust a clean worktop with icing sugar and using the rolling pin (dusted with icing sugar) roll each colour of sugar paste to 2mm thick. Do clean the surface in between colours! Use the pastry cutters to cut out the shapes.
• With a brush paint, the top of the biscuits lightly with a little jam, then stick on the sugar paste shape.
• Leave as they, are or to decorate, lightly moisten the top of the icing and stick on the sprinkles. Spray some edible glitter. 
• Store in an air tight box for up to 3 days.