Ingredients Preparation time 40 minutes

makes 1 house

Lamb brand plain flour 375gr

Lamb brand brown sugar 150gr

Lamb brand ground ginger 2 tbsp.

Lamb brand ground cinnamon 2 tsp

Lamb brand ground allspice 1 tsp

Lamb brand bicarbonate of soda 1/4 tsp

Black treckle

water 2 tbsp.

egg 1

Lamb brand icing sugar 400gr

egg whites 2

fresh lemon juice

lamb brand chocolate discs

lamb brand cake

Method

Whisk the flour , bicarbonate of soda, ginger, cinnamon , allspice , vanilla powder and salt together in a large bowl . Set aside in a large bowl using a mixer fitted with a paddle attachment , beat in the butter and brown sugar together on a medium speed until completely smooth about 2 minutes . Beat in the egg , black trecle and water on high speed until well combined .

on a low speed slowly mix the dry ingredients until combined . Divide cookiedough in half , flatten into discs and wrap each tightly in plastic wrap . On low speed slowly mix the dry ingredients into the wet ingredients until combined . Divide cookie dough in half flatten in plastic wrap . Chill in the refrigerator for 2hours or up to 3 days . Remove dough in the refrigerator and roll out in beetween two pieces of floured parchment or a cookie cutter . Using a sharp knife or a cookie cutter , cut the dough and bake for about 10-12 minutes or until edges are lightly browned . Remove from the oven and allow to cool . Mix all the ingredients together in a food processor until you get a soft peak .

To color , divide the paste in different containers and add a small amount of food coloring and mix well.

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