Preheat your oven to 200°C (180°C fan) / gas mark 6 / 400°F. Lightly grease two large baking trays with butter to prevent sticking.

In a spacious mixing bowl, add the self-raising flour, followed by the chilled butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Stir in the caster sugar, cinnamon, and ginger, ensuring the spices are evenly distributed throughout. Add the beaten egg and mix thoroughly. If the dough feels dry and doesn’t hold together, add a small amount of water—just enough to form a cohesive dough. Avoid adding excessive water.

Once the mixture begins to come together, bring it into a compact ball using your hands.

Dust your work surface lightly with flour and place the dough on it. Sprinkle a touch more flour over the dough, then roll it out to a thickness of approximately 5mm (¼ inch). Precision isn’t necessary—just aim for consistency.

Using star-shaped cookie cutters, cut out as many biscuits as possible and carefully transfer them onto the prepared baking trays. Leave some space between each biscuit to allow for expansion while baking.

Gather the remaining dough scraps, press them together, and roll them out again. Repeat the cutting and rolling process until all the dough is used up.

Bake the biscuits in the preheated oven for 10–15 minutes. Keep a close eye on them after the first 5 minutes; they should turn a light golden color on top and slightly deeper brown around the edges. If in doubt, take them out—they can be returned to the oven if needed.

Once baked, transfer the biscuits to a wire rack to cool completely. They are delightful served warm or at room temperature.

When fully cooled, store the biscuits in an airtight container or biscuit tin. They will stay fresh for up to a week, making them perfect for holiday snacking or gifting.