Gingerbread Cookies for Tweens!

What you need:

For the biscuits
  • 100g unsalted butter, chopped, at room temperature
  • ½ cup brown sugar, firmly packed
  • 2/3 cup golden syrup
  • 1 egg yolk
  • 2 2/3 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground ginger
  • Rich Chocolate Fudge Icing Pen and chocolate sprinkles, to decorate

For the icing

  • 1 ¾ cups icing sugar mixture
  • 1 ½  tablespoons water

What to do:

  1. Ask an adult to pre-heat an oven to 190C. Grease two large oven trays and line with baking paper. 
  2. Beat the butter and sugar in a small bowl of an electric mixer until light and fluffy. Add the syrup and yolk and beat until combined. Transfer the mixture to a large bowl. 
  3. Add the combined sifted flour, soda and ginger. Stir with a wooden spoon to combine. Turn out onto a lightly-floured bench and bring the dough together with your hands. Flatten to a disc about 2cm thick and wrap in baking paper. Refrigerate for 30 minutes. 
  4. Roll the dough between two sheets of baking paper until ½cm thick. Using a 6cm dog bone shape cutter, cut out shapes from dough. Press unused dough together and repeat to make 28 biscuits. Transfer onto prepared trays, 2cm apart. 
  5. Ask an adult to help you put one tray in oven. Cook for about 10-12 minutes, or until lightly golden and firm. Let the biscuits stand for five minutes, then repeat with the remaining tray. Transfer to a wire rack to cool. 
  6. Meanwhile, make the icing by combining all the ingredients in a small bowl. Stir until smooth. 
  7. To decorate, pipe a thin boarder around biscuit shape with fudge pen. Spoon a heaped teaspoon of icing into the centre and spread to cover evenly. Sprinkle with chocolate sprinkles.