A Christmas holiday party with quaint place card gingerbread cookies. 

Makes 24 Cookies

Gingerbread Ingredients:

3 1/2 Cups Flour
1 teaspoon baking soda
65g unsalted butter
1/2 cup sugar
1/3 cup golden syrup
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon 
1/2 teaspoon ground cloves
1/2 cup full fat cream

Icing Ingredients:

2 cups icing sugar
1/2 teaspoon cream tartar
6 tablespoons egg whites
1/2 teaspoon vanilla extract 
Food coloring of your choose (red, green) 3 drops 
4 teaspoons water

Ginger Bread Instructions:

Sift: Sift flour and baking soda into a bowl.

In a Mixer: Use a paddle and combine butter and sugar on a medium speed for 3 minutes.

Add: Add the golden syrup, ginger, cinnamon, cloves and beat until combined. Add cream on a medium speed. 

Low speed: On a low speed add the flour mixture until the dough becomes blended and smooth.

Scrape: Scrape the dough onto a lightly floured surface and divide into half. Wrap tightly in plastic wrap.

Chill: Chill in the fridge for at least 2 hours or overnight.

Unchill and Roll: Dough needs to get to room temperature before you can roll out. Unwrap one of the dough balls and place it on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll away!

Cookie Cutters: Use cookie cutters to make desired shapes. Transfer the dough shapes to a parchment covered baking sheet.

Heat and Bake: Heat the oven to 180°C (350°F) Bake for 7-10 Minutes. If you want soft cookies bake for 7 minutes. Leave in the baking tray for 5 minutes before moving them to a cooling rack.

Icing Instructions:

In a Mixer: fitted with a whisk, combine icing sugar, cream of tartar, egg whites and beat on a low speed until mixed. Increase speed for 2 minutes until the icing becomes light and silky. 

Add color: Add a few drops of food coloring at a low speed until blended to desired color

Thinner Icing: If you want the mix to be thinner add water 1 teaspoon at a time

Pipe: Pipe the names onto the cool cookies

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