Method

To Make the Cookies:

1. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Beat the butter and sugar together for 2 minutes until light and fluffy. Add in eggs and golden syrup and beat until combined. Add the flour mixture until just combined.
3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, preheat the oven to 180°C. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately ½ cm thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
5. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
6. Once the cookies are at room temperature, they can now be decorated as desired with the icing (see below) and served. Otherwise, store in a sealed container for up to 4 days.

To Make the Easy Icing:

1. Whisk all ingredients together in a bowl until smooth. If your icing is too thin, add in a little more icing sugar. If your icing is too thick, add in a tiny bit of milk.
2. Use a piping bag, or a ziplock bag (with the corner snipped off), to pipe the icing onto the cookies. Decorate with sprinkles or cachous.
3. Note: A drop of food colouring can be added to the icing for extra Christmas cheer.