Gingerbread cookies

Gingerbread cookies

125g butter, room temp

100g firmly packed brown sugar 125mL golden syrup

1 egg, separated

2.5 cups plain flour

1tbs ground ginger

1tsp mixed spice

1 tsp bicarb soda

Melted chocolate for dipping

1. Preheat the oven to 180°C.
2. Beat butter and sugar until pale and creamy. Add golden syrup and egg yolk and beat until combined.
3. Stir in flour, ginger, mixed spice and bicarb. Knead until smooth. Press dough into disk, cover with plastic wrap and refrigerate for 30 minutes.
4. When firm, roll out to 4mm thick and cut out
5. Baking time depends on what size the cookies are cut to, start with 8 minutes for small hearts. Make sure they are just turning gold and feel sturdy enough when touched, otherwise they will sink once out of the oven. For chewier cookies, take them out just before they look like they have firmed up.
6. Cool completely on a rack and then dip half the cookie in melted chocolate. Lay the cookies out on parchment paper until the chocolate is completely solid.