Gingerbread Biscuit Advent Calendar

1. Heat 5 tbsp light corn syrup, 110g / 4oz unrefined soft brown sugar, and 150g / 5.3oz unsalted butter in a saucepan for 2-3 minutes until bubbling and melted. Allow to cool for 5 minutes.
2. In a large mixing bowl, add 350g / 12oz plain flour, 0.5 tsp bicarbonate of soda, 4 tsp ground ginger, 1 tsp mixed spice, and 2 tsp ground cinnamon. Stir well.
3. Make a well in the center and pour in the syrup mixture. Use a wooden spoon to stir until a dough is formed.
4. Wrap in plastic wrap and refrigerate for at least 30 minutes, or freeze for 15 minutes.
5. Preheat the oven to 180°C (200°C/400°F).
6. Roll dough to 5mm (1/4in) thickness. Use cookie cutters to make 24 biscuits.
7. Place biscuits on a non-stick baking tray, leaving at least 2cm (3/4in) between each one.
8. Bake for 10-12 minutes until just starting to go dark brown around the edges. Cool on a wire rack.
9. Sift 150g / 5.3oz confectioners' sugar into a bowl, add cold water to form icing.
10. Decorate biscuits with icing and optional decorations. Allow icing to set before packing or hanging.