GINGERBREAD COOKIES....with white chocolate

125 grams butter, soft (1/2 cup + 1 tablespoon)
100 grams brown sugar (1/2 cup firmly packed)
125 mls golden syrup (1/2 cup)
1 egg yolk
375 grams plain flour (2 1/2 cups)
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarb soda (baking soda)

39 nestles white chocolate melts*

preheat oven to 180 c. (350 f.) line 2 large baking trays with baking paper.

using an electric mixer, beat the butter and sugar together until pale and creamy.

add the golden syrup and egg yolk, beating until well combined.

beat in the flour, ginger, mixed spice and bicarb.  finish bringing together by hand, until smooth.

roll into 1 inch balls and place onto the trays. should get at least 39 balls. (don't flatten)

cook for 10 minutes.  as soon as you remove from oven, lightly press a white chocolate melt into the centre of each cookie.  cool on trays for 10 minutes then remove to wire rack to cool completely.

drizzle with coloured chocolate.

CHOCOLATE DRIZZLE

100 grams white chocolate melts, melted
green gel colour
red gel colour

divide the chocolate into two small bowls and mix red gel into 1 bowl and green gel into the other.

drizzle over biscuits using a spoon or place into small ziplock bags and cut a small home in the corner. a skewer also works.