90g unsalted butter, softened
1/4 cup brown sugar
1/4 cup golden syrup
1 3/4 cups Lighthouse Biscuit, Pastry &Cake Plain Flour
1/2 tsp bicarbonate of soda
1tsp ground ginger
1tsp ground cloves
1/4 tsp ground nutmeg
300g ready-to-roll icing
Preheat oven to 180°C. Beat butter and sugar in a bowl until pale and creamy. Stir in egg and syrup. Sift our, bicarbonate of soda and spices together. Gradually beat into butter mixture to combine.
Divide dough in half. Roll out 1 portion between 2 sheets of baking paper until 5 mm thick. Remove top sheet of paper and transfer bottom sheet, with dough, to a tray. Using a small knife, mark 3cm-square pieces onto dough, without cutting. Bake for 8-10 minutes until firm. Remove from oven and cut into pieces. Cool. Repeat with remaining dough.
Roll out icing until 3 mm thick. Cut into squares, slightly smaller than gingerbread pieces. Press icing gently onto gingerbread to attach. Use writing icing to add letters and set aside to dry for 30 minutes.