4 Peppermint tea bags
1/3 cup Caster sugar
2 Limes (sliced)
2 Cinnamon sticks
Fresh mint
3 cups Soda water (chilled)
Crushed ice
For the adult version: 1 cup bacardi

Place 4 peppermint tea bags and 1 cup of boiling water in a heat proof jug.

Stir in 1/3 cup of caster sugar (until dissolved)

Allow to stand for 10 minutes.

Strain into a serving jug, and discard the tea bags.

Allow to cool.

Add 2 sliced limes, 2 tablespoons of fresh mint leaves, 2 cinnamon sticks and 3 cups of chilled soda water. (If making the adult version, add 1 cup Bacardi)

Give it a quick stir to mix.

Serve topped with crushed ice and garnish with fresh mint

For biscuits
1 cup plain flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon mixed spice
75g unsalted butter, chopped
1/4 cup golden syrup

For icing
100g icing sugar
Milk or water

Sift the flour into a large bowl.

Add the sugar and spices and mix

Rub in the butter until mixture resembles coarse breadcrumbs.

Add in the golden syrup and mix to form a soft dough.

Turn the dough onto a lightly floured surface and knead for 1-2 mins until dough is smooth.

Cover with plastic wrap and chill for 30 mins.

Meanwhile, line a couple of baking trays with non-stick baking paper and preheat Your oven to 180C or 160C fan-forced.

Roll the chilled dough on a slightly floured surface until about 5mm thick.

Use cookie cutters or cut shapes from dough.

Place on prepared trays, allowing room for spreading. Chill for a further 10 mins.

Bake for 10 mins until pale golden and allow to cool on trays.

Whilst cooling mix 100g of icing sugar with a couple of teaspoons of water or milk to create a smooth but soft/wet paste. Use to decorate your biscuits.