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  • 65 g Butter
  • 50 g Soft brown sugar
  • 4 tbsp Golden syrup
  • 1 Egg yolk
  • 150 g Plain flour, sieved
  • 1 tbsp Ground ginger
  • 0.5 tsps Bicarbonate of soda
  • 150 g Icing sugar
  • 2 tbsp Lemon juice or water
  • 0 exclude Edible silver balls


  1. Pre heat the oven to 180C/350F/Gas 4
  2. Beat the butter and sugar with an electric whisk until pale. Add the golden syrup, flour, ginger and bicarbonate of soda and beat together until you form a dough. Wrap in cling film and chill for at least 30 minutes.
  3. Roll out on a floured work surface to a thickness of about 3 cm (1 in). Start in the centre of the dough and roll evenly towards. Cut into shapes using cookie cutters from the outside edges of the dough into the centre, cutting as close together as possible. Re-roll the trimmings until all the dough is used up.
  4. Place on baking sheets lined with baking paper and bake for about 8 minutes. Allow to cool then transfer to a wire rack to cool completely
  5. To make the icing, sift the icing sugar into a bowl, and gradually beat in just enough water to give a smooth icing that is thick enough to pipe. Cut the greaseproof paper into 15-18am (6-7 in) squares then cut in half to make triangles. Roll up the triangles to make cones and fold over the paper at the open end to secure. Pipe white icing on to the cookies to decorate them, and if you like you could ad some edible silver balls.
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