(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 180°C,160°C fan forced
Finely grate the orange over a saucepan.
Add the Flora, brown sugar, and syrup to the orange zest and cook, stirring over medium heat until the sugar has melted. Let the mixture cool for 10 minutes.
Lightly beat the eggs and stir into the Flora mixture.
Sieve the mixed spices, ginger, the flours and baking powder over the egg-Flora mix and stir everything together until it forms a soft dough.
Knead the dough for a few minutes by hand until it firms up and is less sticky. Shape the dough into a compact ball, flatten it a little and wrap in cling film. Leave the dough to rest for at least 2 hours (the longer the better).
Dust the work surface with flour and roll the dough with a rolling pin until it is about ½ cm thick.
Cut out shapes such as Christmas trees, stars, etc. from the dough and place them on the baking sheets lined with baking paper. Fold the dough scraps together, roll them out again, and cut out more shapes. (If they don’t all fit on the sheets, bake the rest once the first biscuits are ready.)
Bake in the preheated oven for 10-15 minutes until golden brown. Leave the cookies to cool for 5 minutes on the baking sheet and then place them on a wire rack.
Decorate the biscuits using the icing and lollies of your choice and let them dry.