Get the jump on Christmas baking with these delicious gingerbread cookies for gifting or eating.

INGREDIENTS

• ⅔ cup golden syrup
• ⅔ cup packed brown sugar
• 1 tbsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves
• 2 tsp baking soda
• 220g unsalted butter, diced
• 1 large egg, lightly beaten
• 3¾ to 4 cups plain flour
• Pinch of salt

METHOD

STEP 1. Preheat oven to 170 °C. Heat syrup, brown sugar, and spices in a saucepan over medium heat, stirring occasionally until it reaches a boil. Remove from heat, stir in bi-carb soda followed by the butter, a few pieces at a time. Once butter is melted, add egg, and stir to combine.

STEP 2: Transfer to a heatproof bowl and stir in 3 ¾ cups of flour and salt.

STEP 3: Transfer dough to a lightly floured surface and knead for no longer than a minute, dusting with as much of the remaining flour as needed to prevent sticking. Divide dough in half for easier handling. Leave the other half covered at room temperature.

STEP 4: Roll out half your dough until 0.5cm thick on a lightly floured surface (or between two sheets of baking paper). Cut out as many cookies and arrange each cookie an inch apart on a non-stick baking sheet. Scrap dough can be re-rolled once before they will become tough cookies!

STEP 5: Bake cookies for 10-12 minutes, rotating baking sheets halfway through baking. Transfer to wire racks to cool.

ICING: Once completely cool, a zip lock bag, royal icing, food colouring and whatever decorative lollies you like will bring your gingerbread friends to life! Allow to set hard before storing.

DO AHEAD: Gingerbread cookies keep in an airtight container at room temperature 3 weeks.