Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and golden syrup until light and fluffy. Add the egg yolk and beat until just combined. Add flour, ginger, cinnamon and cloves and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Divide dough into 2 even portions. Roll a portion out on a lightly floured surface t a 5mm-thick disc. Using your favorite shaped pastry cutters to cut shapes from dough.
Bake in preheated oven for 10-12 minutes or until lightly golden. Set aside to cool.
Colour royal icing in your favorite colors. Cut out shapes and decorate cookies as desired. Dust with icing sugar.
160 g softened butter
½ cup brown sugar
½ cup golden syrup
1 egg yolk
2 ½ cups plain flour
1 Tbsp Gregg's Ground Ginger
1 tsp Gregg's Ground Cinnamon
½ tsp Gregg's Ground Cloves
1 Quantity Royal icing
Food colouring, assorted
Dark chocolate writing icing, to decorate
Icing sugar to dust
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