Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with butter or a baking spread (or one 12-hole donut tin)
In a mixing bowl stir together the self raising flour, light brown soft sugar, ground ginger and mixed spice
In another mixing bowl or a jug, whisk together the milk, vegetable oil, golden syrup and eggs
Pour the milk mixture into the flour mixture and whisk everything together until smooth and combined
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
To decorate, set the donuts onto a cooling rack with a baking tray or some baking paper underneath to catch any drips
Make the icing by mixing the icing sugar, milk, vanilla extract and ground ginger together
Spread the icing onto the top and more rounder half of the donuts and place back on the rack to set
Top each donut with a mini gingerbread biscuit - the biscuits will go soft after being in contact with the donuts for a while so add them as close to serving as you can
Store leftover in an airtight container and eat within 3 days