Add the butter, sugar, golden syrup and treacle to a heavy bottomed pan and melt over a low heat.

Once melted, leave to cool for 5 minutes.

Add the flour and spices to a large mixing bowl then pour in the butter and sugar mix, stirring until it comes together in a ball of dough.

Wrap the dough in clingfilm then chill in the fridge for 2 hours or ideally overnight.

Pre-heat your oven to 180 C / 350 F / gas mark 4.

Line baking trays with baking paper.

Once the dough has chilled and become firm, lightly dust a work surface and roll out the dough until roughly 5mm thick.

Using the two cookie cutters to cut out 12 bases and 12 tops.

Transfer the gingerbread to your baking trays then place into the centre of your oven for 10 minutes.

Take the gingerbread out of the oven and leave to cool on the baking trays until they have cooled slightly and firmed up.

Transfer to a wire rack to cool completely.

Once the cookies have cooled, transfer the Biscoff spread to a piping bag.

Carefully place the top cookie onto the Biscoff and press down gently.

Repeat with the remaining cookies.