Ginger flower cookies

Place sugar, golden syrup and butter in a small pan on low heat, stirring until melted. Remove, cool for 2 minutes, stir in bicarbonate of soda.

Sift flour, ginger and a pinch of salt into a large bowl. Make a well in centre, stir in butter mixture and eggs to form a soft dough. Divide dough in half, pat each into a thick round and wrap in plastic wrap. Chill for 1 hour.

Preheat oven to 200°C. Line baking trays with baking paper. Divide dough into four and roll each piece out to 3mm thick. Cut out shapes using a 5cm flower cutter. Re-roll trimmings to make more flowers. Arrange biscuits on prepared trays and bake for 6 minutes. Leave on trays until cool enough to handle. Transfer to wire racks to cool completely.

Place icing sugar in a bowl, make a well in centre and stir in combined butter and water until smooth. Spread lightly on each biscuit and decorate with silver balls.