- 125g butter
- 1/2 cup (125ml/175ml) golden syrup
- 1/2 cup (80g) brown sugar
- 1 large egg yolk
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 1 tsp bicarb-soda
- 2 1/2 cups (375g) self-raising flour, sifted
- Queen Royal Icing
- Dr.Oetker Ready to Roll Icing White
Preheat oven to 160C (fan forced) and line two baking trays with baking paper.
Combine butter, golden syrup and brown sugar in a small saucepan and heat, stirring over low heat until melted.
Transfer the mixture to a large bowl or the bowl of an electric mixer and set aside to cool.
Stir in the egg yolk and remaining dry ingredients to form a soft dough then turn it out onto plastic wrap and press into a flat disc then wrap it up. Refrigerate the dough for 1 hour to firm up.
On a floured surface, roll the dough out to 7-8mm cut out desired shapes with a lightly-floured cookie cutter.
Place on a baking paper-lined tray and bake for 7-10 minutes until lightly golden.
Leave them to rest on the trays for 5 minutes then transfer to a wire rack to cool completely. Ice with Royal Icing or Ready-to-Roll icing.