By Lea Brink
Every Christmas season this is the basis for the cookies with which you fill the cake tins.
You will need:
110g castor sugar
110g golden syrup
225g self-raising flour
2 teaspoons ginger
1 teaspoon chopped orange peel
½ cup butter
2 cups icing sugar
1 teaspoon vanilla essence
Preheat the oven to 180°C. Grease an oven pan with butter or Spray and Cook and line with baking paper.
Heat the butter in a saucepan on low heat. Add the castor sugar and golden syrup.
Remove from the heat as soon as the castor sugar and golden syrup have blended well. Set aside to cool.
Add the self-raising flour, sugared orange peel and ginger powder. Stir through thoroughly.
Roll out the cooled dough ball on a flour-strewn surface.
Shape balls from the dough with a teaspoon.
Place the balls in the oven pan. Leave enough space between the balls for them to rise.
Bake for approximately 10 minutes or until golden brown.
Set aside to cool.
Beat the cream-cheese until creamy. Add the butter, icing sugar and vanilla essence. Mix well until the mixture has a creamy appearance.
Cover each cookie with cream-cheese and decorate with melted sweets and sprinkles in the colours of Christmas.