Preheat the oven to 180°C.

Sieve the flour, bicarbonate of soda, ginger, cinnamon and Horlicks Original into a medium bowl.

Place the sugar and butter into a mixing bowl and beat until light and fluffy.

Add the flour mix to the butter and mix until fully combined, then knead the mixture until it forms a dough.

Tip the dough onto cling film and gently press to form a 1cm thick square. Top with another piece of cling film and using a rolling pin, roll to approx 3mm.

Cut the dough using character cutters until you have 30 biscuits and arrange on non-stick baking trays, leaving space between each biscuit.

Chill the biscuits in the fridge for 10 minutes, then add to the oven and bake for 12 minutes until light brown.

Whilst the biscuits are baking, beat together the butter, icing sugar and Horlicks Original until light and fluffy and spoon into a piping bag.

Allow the biscuits to cool and decorate with Horlicks buttercream.