125g butter, softened
1/4 tsp vanilla essence
1 tsp ground cinnamon
1/2 tsp each: ground nutmeg, allspice
1/2 cup Chelsea Caster Sugar
1 egg, lightly beaten
2 cups flour
Decorate with Chelsea Icing Sugar, silver balls, glace cherries etc.

Preheat the oven to 180ºC.
In a food processor, mix the butter, vanilla, spices and Sugar, until light and fluffy. Add the egg and beat again. Add the flour to make a firm dough. Chill for 15 minutes in the fridge.
Roll out to about 5mm thickness and cut in shapes with Christmas biscuit cutters.
With a thick skewer, make a hole in the top of each biscuit large enough for a ribbon to be threaded.
Place on an oven tray and bake for 10-15 minutes, until lightly browned.
Decorate biscuits appropriately with coloured Icing and silver balls.