(Recipe from Donna Hay Kids Magazine Issue 7)
125g butter, softened
1/2 cup (90g) brown sugar
2/3 cup (230g) golden syrup
2 1/2 cups (375g) plain flour, sifted
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda
m&ms to decorate
1 1/2 cups (240g) icing sugar, sifted
1 1/2 tablespoons boiling water
1. Preheat oven 180C. Place the butter and sugar in an electric mixer and beat for 10-12 minutes or until pale and creamy.
2. Add the golden syrup, flour, ginger and bicarbonate of soda and beat until mixture just comes together to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll dough out between 2 sheets of non-stick baking paper until 5mm thick. Use gingerbread cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 10-12 minutes or until golden. Cool on trays.
4. Place the icing sugar and boiling water in a bowl and mix to combine.
Tip: An easy way to decorate your cookies is to press the m&ms into the dough before you bake them, saves on time and mess. ENJOY!