Method

Sift together the plain flour, baking powder, bi-carb soda, ginger, mixed spice and cinnamon. Set aside.

In a large bowl of an electric mixer, cream together the butter and brown sugar until light and fluffy.

Add in the egg and molasses, mix well.

Slowly add in the flour mixture and sea salt, mix until just combined.

Wrap in cling film and set in refrigerator until firm.

Roll out dough between 2 sheets of baking paper to approximately 4 mm thick.

Cut into desired shapes. Poke hole with skewer for tying string.

Bake in preheated fan oven on 160 degrees until golden.

Once cool decorate with royal icing and sparkles.

Method

Place flour, parmesan, oats, rosemary, chilli flakes, butter and sea salt into a food processor and pulse until fine crumb texture.

Add the egg yolk and iced water, mix until combined.

Turn dough out onto clean bench and roll into a log approximately 4 cm in diameter.

Place poppy seeds and sesame seed onto a tray and roll the shortbread log in seed mixture until well coated.

Wrap in cling film and refrigerate until firm.

When firm cut into 1 cm disks and bake in preheated oven 180 degree for 10 - 15 mins or until golden.

Adapted from Donna Hay Basic Parmesan Shortbread.

Method

Slowly melt the chocolate in a small saucepan on low heat induction.

Once melted and smooth, spread evenly over baking paper.

Sprinkle fruit, nuts and petals over melted chocolate.

Gently press to secure.

Refrigerate to set and break into pieces to serve or put in gift bag.