120g (3/4 cup) wholemeal plain flour
30g (1/4 cup) almond meal
35g (1/4 cup) oat bran
75g (1/3 cup) Chelsea LoGiCane Low GI Cane Sugar
2 tsp ground ginger
1 tsp mixed spice
50g 40% reduced-fat sunflower spread, melted
1 egg yolk (from 50g egg), lightly whisked

Icing:
125g (3/4 cup) Chelsea Icing Sugar
2-3 tsp water
Red and green food colouring

1. Put the flour, almond meal, oat bran, sugar, ginger and mixed spice in a medium bowl. Stir until well combined. Add the spread and egg yolk to the flour mixture and mix until starts to come together to form a ball. Press into a disc. Wrap into plastic wrap and place in the fridge for 20 minutes to chill. 

2. Preheat oven to 160 C (fan-forced). Line two baking trays with baking paper. Turn dough out onto a lightly floured surface and bring together to form a ball. Using a lightly floured rolling pin roll dough out until 3-4mm-thick. Using 7cm diameter Christmas style cutters cut 24 shapes out of the dough, re-rolling when necessary. 

3. Place the biscuits on the lined trays and bake for 10-12 minutes or until light golden brown and cooked through. Transfer to a wire rack to cool completely. 

4. Icing: Sift the icing sugar into a small bowl. Add enough water to make a smooth paste. Divide the icing between 2 small bowls. Add a few drops of red food colouring to one bowl and a few drops of green food colouring to the second bowl. Mix until well combined. Put each icing into a small resealable plastic bag. Snip a small corner off each bag. Use the icing to decorate the biscuits as desired. Set aside for 20 minutes to allow the icing to set.