Gingerbread Cookies

Ingredients

METHOD

1. Pour 250ml of water into your steam cavity and set oven to 150°C, Combi-Steam function. Line two trays with baking paper and set aside.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
3. Meanwhile, place egg whites in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use desired cookie cutters and place cut out shapes on trays prepared earlier leave a 2cm gap between each cookie. Repeat with any excess dough.
5. Bake in the bottom oven runs for 8 minutes or until brown. Remove from oven. Transfer to a rack to cool.
6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.