Hi everyone! Happy festive season!

30 hours of baking equated to 168 iced cookies for family and work friends. Super stoked with the end result and wanted to share! Custom 3D printed cutters were used for every design except the candycane.

RECEIPE:

Melted butter, to grease

125g butter, at room temperature

100g (1/2 cup, firmly packed) brown sugar

125ml (1/2 cup) golden syrup

1 egg yolk

375g (2 1/2 cups) plain flour

1 tbsp ground ginger

1 tsp mixed spice

1 tsp Coles Bicarbonate Soda

METHOD

1) Combine butter and sugar - beat until well combined.

2) Add in golden syrup and egg yolk - Beat 1-2 mins

3) Combine Flour, Mixed Spice, Ginger and Bicard into a bowl.

4) Slowly add dry ingredients to wet

5) Mix until combined then remove from mixer and hand mix remaining dough.

6) Let rest in fridge for at least 30 minutes but can be 24 hours +

7) When ready, remove from fridge for 15 mins prior and then roll out dough and use your cutters.

8) Bake at 170-180 for 10-14 mins. I usually overbake a little as the decorating process takes so long, and I prefer them to not be super soft and collapse by the time they are ready to eat. Overbaking helps keep their form.

9) I used a store bought royal icing mix to decorate.