1. Rub the butter into the self-raising and plain flours until it reaches the texture of fine breadcrumbs.
2. Rub in the sugar and spices, eliminating any lumps of sugar. Add the treacle and mix with your hands until it comes together into a smooth, streak-free dough.
3. Wrap the dough in clingfilm and chill for 30 minutes.
4. Preheat the oven to 180°C (160° fan) | 350F | gas 4 and line two baking trays with greaseproof paper.
5. To roll out the dough without getting it floury, put half of it between two sheets of greaseproof paper and roll until 6 mm thick. Remove the top layer of greaseproof and use a variety of festive cookie cutters to cut out shapes. Repeat with the second half of the dough, re-rolling the trimmings as necessary.
6. Bake the biscuits for 15 minutes or until firm and starting to darken slightly. Carefully transfer the biscuits to a wire rack and leave to cool completely.
7. To make the royal icing, whisk the egg white until foamy, then gradually incorporate the icing sugar a tablespoon at a time. When it has all been added, whisk for a further 4 minutes until smooth and thick.
8. Spoon the icing into a piping bag, fitted with a small plain nozzle. Decorate the biscuits with the icing, adding red and gold nonpareils to pick out a few features if preferred. Leave the icing to set before serving.
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