Preheat the oven to 180 C / Gas 4. Line a baking tray with parchment paper.
Melt the butter with both types of sugar and the golden syrup. Sieve the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl. Add the melted butter and sugar mixture and mix together.
Knead the mixture for a few seconds until it comes together, adding a teaspoon or so of water if necessary, taking care to keep the dough soft but not sticky. Flatten the dough into a round about 2cm thick, wrap with cling film, and leave to chill for 30 minutes.
Dust a work surface with flour and roll out the dough to about 5mm thickness. Stamp out shapes using a Christmas-shaped cutter or regular round ones.
Put each shape onto the baking tray and cut out the centre of each one and replace the empty space with a boiled sweet. You can also make a small hole at the top of each biscuit to feed a ribbon through for hanging on the Christmas tree.
Bake in the oven for 10-12 minutes or until golden. Remove from the oven and leave to cool on the baking tray. The boiled sweets will have melted, creating a stained glass effect. If hanging on a tree, thread ribbon through each biscuit and use it to hang on the tree.