Preheat the oven to 170ºC/150ºC fan/gas mark 3. Place the butter, treacle, golden syrup and Light Muscovado Sugar in a pan and heat gently until the butter melts and sugar dissolves. Remove from the heat and allow to cool a little.
In a large bowl, mix together the flour and spices, then pour the sugar mixture into the dry ingredients and stir to combine.
Dissolve the bicarbonate of soda into the milk and add to the bowl. Combine to make dough, adding a little more milk if necessary. Wrap in cling film and place in the fridge to cool for at least 30 minutes.
Roll out the dough on a surface that’s lightly dusted with flour and cut out shapes using the Christmas cutters. Transfer onto the baking sheets slightly spaced apart, and bake for 10-15 minutes.
Remove from the oven. Whilst they are still soft, make one hole in each with the point of a skewer large enough to thread some ribbon through. Leave to completely cool on a wire rack.
Mix the Golden Icing Sugar with water to form a stiff glacé icing, fill the piping bag and carefully pipe lines or dots on to decorate the biscuits. Add the edible dragée balls while icing is wet.
Once the decoration is dry, thread some ribbon through each ready for hanging.