Stained glass gingerbread

1.Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease and line two oven trays with baking paper. In a bowl, using electric mixer, beat butter and sugar together until pale and creamy. Beat in yolk.

2.Sift flour, ginger and soda together into a bowl. Stir syrup into creamed mixture with flour mixture. Knead gently on a lightly floured surface.

3.Roll between 2 sheets baking paper to 5mm thickness. Cut out cookies using 5cm round pastry cutter. Place on trays. Chill 5 minutes.

4.Using 3cm Christmas-shaped cutters, press into centre of each cookie and remove shape.

5.Group lollies into colours. Crush each colour separately in food processor. Spoon into cookies, level with dough. Bake cookies 5 minutes.

6.Use a skewer to make a small hole 1.5cm from the top of each Cookie. Top up recesses with crushed lollies. Bake a further 5 minutes, until cookies are lightly golden. Cool completely on trays. Thread ribbon through holes to make ornaments.