Gingerbread Cookies

Using an electric mixer, beat butter, brown sugar and syrup in a large bowl until creamy. Add egg

and beat to combine. Sift over flour, ginger and bicarbonate of soda, then add milk and stir to combine.

Knead dough on lightly floured surface until smooth. Divide dough into 3 portions. Wrap each

portion in baking paper, then set aside for 30 minutes to rest.

Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.

Roll each dough portion between 2 sheets of baking paper until 5mm thick. Use an assortment of

cookie cutters to cut out shapes, re-rolling scraps, if needed. Place shapes on trays. Bake, in

batches, for 8 minutes or until light golden. Stand gingerbread

on trays for 10 minutes, then transfer to a wire rack to cool completely.

To make the royal icing, whisk egg white in a small bowl until foamy. Whisk in icing sugar, 1 tbs

at a time, until smooth. Stir in lemon juice. Place icing in a snap-lock bag and snip off one corner.

Use the icing to decorate the cookies.