Serves 20

• 150g brown sugar
• 3 tbsp golden syrup
• 350g plain flour
• 100g reduced fat margarine
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 Sunny Queen egg, beaten
• 1 lemon rind, grated
• 65g icing sugar
• smarties and ribbons
• 1 tbsp lemon juice

• Pre-heat the oven to 190°C.
• In a small pan, melt the margarine, sugar and syrup together until just smooth and cool.
• Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough. You may need a little extra flour to form the dough. Chill the dough in the fridge for 30 mins.
• Roll out the mixture on a lightly floured surface and use a scone cutter to press out about 20 rounds. Re-roll the dough as necessary.
• Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each - this is where the ribbon will be threaded through.
• Bake for 10-12 minutes or until golden. Transfer to a wire rack and leave to cool.
• To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper icing bag. Stick smarties all over the Easter eggs attaching them with the icing. Leave to set. Finally thread ribbon through each of the biscuits to hang.