Gluten Free Gingerbread Cookies

Steps

1. Start by whisking the dry ingredients together: flour, baking soda, ginger, cinnamon, nutmeg
2. Separate the eggs, gentley whisk together the 2 egg yolks and 1 whole egg.
3. In a large mixing bowl beat/cream the butter, caster sugar and, golden syrup. I use an electric beater for this.
4. While beating slowly pour the eggs into the creamed butter, sugar, and syrup.
5. Add the dry ingredients to the wet ingredients, one third at a time. By this I mean add one third of the dry ingredients, mix until combined and then add the next third until all the dry ingredients have been added. I use a wooden spoon for this stage.
6. Split the dough into two balls, flatten these into disks (makes it easier for rolling later) wrap in cling wrap or a beeswax wrap. Refrigerate the dough for at least 30 minutes or up to 3 days.
7. Preheat your oven to 180 degrees Celsius (360 F).
8. Bring the gingerbread dough out from the fridge, allow it to soften. Roll out each disk to 5mm thick, I do this between two sheets of baking paper. Use cutters to cut your gingerbread into Christmas shapes. Re-roll the offcuts until you have used all the dough.
9. Bake the cookies on baking paper-lined trays for 10-15 minutes. They will be golden when cooked. Cool the cookies completely on cool racks.
10. This makes A LOT of royal icing, but means you have plenty for lots of colours, or flood icing if you decide to. But you can halve the recipe).Place the egg whites in a mixing bowl. Whisk or beat the egg whites until are frothy.
11. Add the icing sugar one-third at a time, beating after each addition until the icing sugar has all been combined. If at this stage your icing mixture becomes too stiff to beat you can add a little of the lemon juice.
12. Add the lemon juice a tablespoon at a time until the desired royal icing consistency for piping is achieved.
13. You can now diivide the royal icing into smaller bowls and colour with food colouring if desired. Use piping bags to decorate your cookies.