Ingredients
Method
1.Beat butter, syrup and sugar in a medium bowl with an electric mixer until creamy and paler in colour. Add egg yolk; beat until just combined. Add combined sifted flour and spices; stir until mixture just comes together
2.Knead dough gently on a lightly floured surface until smooth. Cover with plastic wrap and refrigerate for 30 minutes or until firm.
3.Preheat oven to 180°C. Grease oven trays and line with baking paper.
4.Roll dough on a lightly floured surface until 3mm thick. Dip cookie stamps in flour then tap off excess. Stamp the dough, then using a cutter cut out cookies.
5.Roll dough on a lightly floured surface until 3mm thick. Dip cookie stamps in flour then tap off excess. Stamp the dough, then using a cutter cut out cookies.
6.Arrange on trays about 3cm apart. Bake cookies for 10 minutes or until light golden. Stand cookies on trays for 5 minutes before transferring to wire racks to cool.
