Lyle’s Lion Gingerbread Cookie

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

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.

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.

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

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!