Name: Lyle’s Lion Gingerbread Cookie
Yield: 8 to 10
Ingredients: 100 g Butter; 3 tbsp Lyle’s Golden Syrup; 100 g Tate & Lyle Dark Muscovado Sugar; 1/2 tsp Bicarbonate soda; 1 tsp Ginger; 1 tsp Cinnamon; 225 g Plain flour

Lyle’s Lion Gingerbread Cookie

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Prep

20 min

Bake

10-12 mins

Serves

8 to 10

Difficulty

Medium

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Looking for a fun recipe to enjoy at Christmas? Why not try baking a Lyle's Lion Gingerbread Cookie!

made using

Lyle’s Golden Syrup Tin

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Medium Biscuits & Brownies 8 to 10

Instructions

Ingredients

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Step 1

Heat the butter, syrup and sugar together in a medium heavy based pan until melted. Allow to cool for 5 minutes.

Step 2

Mix together the spices, bicarb of soda and flour and add the melted ingredients, form a dough with the mix.

Step 3

Lay the dough between two sheets of baking parchment. Roll to a thickness of 1/2cm. Transfer to a baking sheet and chill for30 mins in the fridge.

Step 4

Heat the oven to 170c/ Gas Mark 5. When the dough has chilled a little use a cutter to cut out the lion shapes, place on a baking tray lined with parchment leaving some space between each biscuit, continue to re- roll the dough and cut out until all the mix is used up.

Step 5

Bake for 10-12 minutes. Allow to cool on a cooling rack.

Step 6

Decorate as much or as little as you like! with the white icing tube. Place the melted chocolate in a piping bag and use to pipe the eyes, nose of mouth of your golden lion!