These are a bit of fun and delicious. Double the recipe as the dough freezes well.
125g butter, softened
100g brown sugar
100ml golden syrup
1 egg, separated
375g plain flour
1 tsp bicarbonate of soda
2 tsp mixed spice
2 tsp ground ginger
150g icing sugar
Food colour paste
In a stand mixer mix the butter and sugar together until pale and fluffy.
Add the golden syrup and egg yolk and mix again.
Sift the flour, ground ginger, and mixed spice together, add to the wet mix.
Wrap in cling and place in the fridge to rest for 30 minutes.
Roll out and cut with your choice of cookie cutter.
Bake on 180°C for 10 minutes, place on a rack to cool.
Whisk the egg white to soft peaks and add the icing sugar gradually.
Place into 3 bowls and add color to 2, place in piping bags with a fine nozel.
Pipe when cookies are cold.