Melt the butter, golden syrup and brown sugar together in a medium pan on low heat. Once melted and smooth, set aside to cool for 5 mins, then whisk in the egg.

Stir together the cinnamon, flour and bicarb in a large bowl. Pour the wet mixture into the dry and stir to combine, using your hands to bring together into a dough. Form into a flat square, wrap in baking parchment, then leave in the fridge to cool for 1 hr.

Heat the oven to 190C/170C fan/gas 5. Re-use the baking paper you wrapped the gingerbread in to line a large baking tray. Roll out the dough to 1/2-1cm thick. Use a 6-7cm egg-shaped cutter or round cutter to cut out 16 cookies. You can re-roll the offcuts to make more biscuits, or freeze it for a later date.

Arrange in a circular shape on the baking tray, overlapping at the edges slightly. Bake for 8-10 mins or until golden. Leave to cool completely on the tray.

To decorate, melt the back of the Maltesers Mini Bunnies on a small frying pan on low heat. Press onto the wreath. Scatter over the chocolate Maltesers and use the coloured icing to draw little flowers across the wreath too, if you like.