Gingerbread men or cookies

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Line 2 baking trays
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.

Meanwhile, place egg white in a clean, dry bowl.
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.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from oven.
Transfer to a rack to cool.
Place prepared icings in small plastic bags.
Cut a small hole in a corner of each bag.
Pipe icing over gingerbread men to decorate.
Finish with Smarties.

Notes
Allow 30 minutes resting time.

Recipe from Taste.com.au