Gingerbread Cookies

Isn´t it the best thing to spend a cozy Advent Sunday baking with your loved ones? 
I enjoy this procedure so much, especially when those amazingly pretty cookies turn out at the end. 
It was the first time of baking gingerbread cookies for me and I´m so proud of my little art works,
who not only look quite nice but also taste really delicious. 
Because of that, I thought it might be interesting for you how I did them
 as it is a super easy recipe, I promise!

For the gingerbread cookies you need:
175g dark muscovado sugar
85g golden syrup
100g slighly salted butter
350g plain flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon bicarb
1 egg, beaten

How you make them:
Put the sugar, golden syrup and butter in a saucepan, bring to simmer and let bubble 
for about 2 minutes, set aside to cool slightly for 10 minutes.
Put the flour, bicarbonate of soda and spices into a bowl and add the syrup and the egg.
Bring everything together, kneading to form a smooth dough.
Cling film and refrigerate for at least 30 minutes.
Heat the oven to 180c and line to baking trays.
Remove the dough from the fridge and allow to soften for 20 minutes.
Dust a work surface, cut the dough in half so its easy to work with and roll out.
Cut in to desired shapes and cook for 10-12 minutes.
Once cooled, pipe on your desired decorations.