• 2 cups Pams self-raising flour
  • ½ tsp baking soda
  • ¼ cup of warm milk
  • 2 Tbsp ground ginger
  • 1 1/5 cups of Pams soft brown sugar
  • 175g Pams butter
  • 2 egg yolks (reserved from the icing see below) Wisk with a fork
  • 3 Tbsp Pams golden syrup


  • 2 egg whites (reserve egg yolks for cookie ingredients)
  • 2 ½ cups Pams icing sugar – extra if needed
  • 1 tsp lemon juice
  • Food colouring
  • Lollies to decorate


  • Melt butter on stove top. Remove and mix in brown sugar. Add in ginger and sift in flour. Mix well.
  • Heat milk and add baking soda mix and ad to mixture – whisk eggs with a fork at add to the mixture along with the golden syrup. Mix well.
  • Turn on to a floured surface and knead for 5 minutes.
  • Place in some cling film and pop into the fridge for approximately 30 minutes.
  • Pre-heat Oven to 180°C and line two baking trays with baking paper.
  • Roll out on a floured surface to approx 5mm thick. Cut shapes and place on baking trays.
  • Bake for approximately 10 minutes.
  • Beat egg whites until fluffy fold in icing sugar and lemon ad a drop of food colour place in a icing bag and get ready to decorate!

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