Christmas tree biscuits

Method

1. In a food processor, whizz the flour, ground and crystallised ginger, zest and butter with ½ tsp salt until it resembles fine breadcrumbs. Gradually add the sugar and milk, pulsing to form a dough, then turn out onto a lightly floured surface and knead briefly until smooth. Shape the dough into a flat disc, then wrap in cling film and chill in the fridge for 30 minutes.
2. Preheat the oven to 180°C/fan 160°C/gas 4. Tip the dough out onto a lightly floured surface and roll out to the thickness of a pound coin. Use star and bauble-shape cookie cutters to stamp out about 10 biscuits, re-rolling the trimmings as needed. Transfer the biscuits to a lightly oiled baking sheet, then chill in the fridge for 10 minutes.
3. Bake on the middle oven shelf for 15-20 minutes until golden and crisp. Leave to firm slightly on the sheet, then transfer to a wire rack to cool completely.
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4. To make the icing, add warm water little by little to the icing sugar and whisk to a consistency thick enough to coat the back of a spoon. Drizzle or pipe the icing over the biscuits, then decorate with sugar balls.