125g butter, softened
½ cup Chelsea Soft Brown Sugar
½ cup Chelsea Treacle
1 egg yolk
2 ½ cups flour
1 Tbsp ground ginger
1 tsp mixed spice
1 tsp baking soda

Pre-heat oven to 160˚C. Line two baking trays with cooking paper. Beat butter and sugar together until creamy add treacle and egg yolk and beat until well combined. Sift over dry ingredients and mix in well. Turn mixture out onto a lightly floured surface and knead together to make a soft dough. Wrap in cling film and chill for 30 minutes. Roll out dough between two sheets of baking paper or cling film until approx. 3 mm thick, stamp out shapes using cookie cutters and arrange on the lined trays. Bake for about 15-20 minutes until golden brown, remove from the oven and allow to cool and harden. Cool completely then decorate with icing. Excess dough can be re-rolled and cut out.

For icing glaze:
Beat 1 egg white until frothy then add approx. 1 ½ cups icing sugar and squeeze of lemon juice, mix until piping consistency adding more icing sugar if necessary. Spoon into a piping bag.

*add little “button” Smarties before cooking shapes OR pipe with icing and decorate with lollies when baked and cold.