Gingerbread reindeers

2 cups plain flour (300g)
1 cup  Soft Brown Sugar or Organic Coconut Sugar (200g)
1 Tbsp ground ginger 
½ tsp Baking Soda
150g Butter, cubed
1 egg, beaten
1 Tbsp Golden Syrup or rice malt syrup

Icing
Melted Caramilk chocolate

M&M’s to decorate

Melted dark chocolate

Method

• Preheat oven to 180°C bake (160°C fan-forced). Line two baking trays with baking paper.
  
  Place the Flour, Sugar, ginger and Baking Soda in a bowl or food processor. Add Butterand rub in with fingertips or pulse in food processor until it resembles fine breadcrumbs.
  
  Add egg and Golden Syrup and stir or pulse to form a dough. If the dough is sticky, add a little more flour until it forms a workable dough. Wrap in plastic wrap and refrigerate for 30 minutes.
  
  Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick. Cut out shapes using gingerbread man biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.
  
  Place on the tray and slightly press down and widen out the head (this is going to be the Reindeers nose) Bake for 8-10 minutes, until golden brown. Cool on a wire rack.
  
  Icing
  Wait until cold then decorate. I used melted Caramilk chocolate for the nose and dark chocolate for the antlers, you need to get a bit artsy here, I just used a teaspoon and painted it on. You could use a piping bag if you have one. Have fun!!!