Start by whisking the dry ingredients together: flour, baking soda, ground ginger, cinnamon, and nutmeg. Ensure they are evenly combined to avoid any clumping.
In a separate bowl, gently separate the eggs. Whisk together the egg yolks and whole egg, and set aside the egg whites for the royal icing.
In a large mixing bowl, cream together the softened butter, caster sugar, and golden syrup. I find using an electric mixer makes this step much easier and ensures a fluffy mixture.
While continuing to beat the mixture, slowly pour in the egg mixture. This step helps to incorporate the eggs thoroughly, leading to a smoother dough.
Once combined, start adding the dry ingredients to the wet mixture one third at a time. Mix until just combined before adding the next third. I recommend using a wooden spoon for this to avoid overmixing.
Once all the dry ingredients are incorporated, split the dough into two equal portions. Flatten each portion into disks to make rolling easier later.
Wrap the disks in cling wrap or beeswax wrap and refrigerate for at least thirty minutes. This helps the dough firm up and makes it easier to roll out.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) so it’s hot and ready for your cookies.
Remove the gingerbread dough from the fridge and let it sit for a few minutes to soften slightly. Roll out each disk between two sheets of baking paper to about 5mm thick.
Use your preferred cookie cutters to cut out festive shapes. Remember to re-roll the offcuts until all the dough is used.
Place the cut cookies on baking paper-lined trays and bake for 10 to 15 minutes. They should be golden when cooked. Allow them to cool completely on wire racks.
Meanwhile, prepare the royal icing. In a bowl, whisk or beat the egg whites until frothy. Gradually add the icing sugar, one third at a time, mixing well between each addition.
If the icing becomes too stiff, add a little lemon juice to loosen it up.
Once all the sugar is mixed in, continue adding the lemon juice one tablespoon at a time until the icing reaches a smooth and glossy consistency.
Now, you can divide the royal icing into smaller bowls and add food coloring if desired. Use piping bags to decorate your cooled cookies as creatively as you like!
