Cover with cling film and refrigerate for 30 minutes.
Roll out the dough to a 5mm thickness. Use cookie cutters to cut out cookies and place on baking trays.
Bake for 8–10 minutes or until golden. Allow to cool on the trays.
Place the icing sugar and water in Braun’s food processor and beat to combine. Use the icing to decorate and outline the edges of the cookies and allow to set for 10-15 minutes.
Preheat the oven to 190ºC.
Place the butter and sugar in Braun’s food processor with the dough tool and beat for 10–12 minutes or until pale and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda and beat until a smooth dough forms.
Cover with cling film and refrigerate for 30 minutes.
Roll out the dough to a 5mm thickness. Use cookie cutters to cut out cookies and place on baking trays.
Bake for 8–10 minutes or until golden. Allow to cool on the trays.
Place the icing sugar and water in Braun’s food processor and beat to combine. Use the icing to decorate and outline the edges of the cookies and allow to set for 10-15 minutes.
Preheat the oven to 190ºC.
Place the butter and sugar in Braun’s food processor with the dough tool and beat for 10–12 minutes or until pale and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda and beat until a smooth dough forms.
