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Ginger Easter Egg Cookies

Kids will love this Easter cookies recipe by La Madre Bakery.

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In a food processer, cream the butter and sugar until smooth.
With the motor still running, add the golden syrup and all of the ground spices and mix thoroughly.
Add the sifted flour and mix thoroughly, then add the eggs one at a time ensuring it is well mixed before adding the next egg
Remove the combined dough from the processer, and gently knead to form a ball. The dough will be quite wet, so flour your bench. Wrap in cling film and place in refrigerator overnight
Preheat the oven to 160c.
Remove dough from refrigerator and place on floured bench. Using a rolling pin, flatten the dough until it is ½cm thick. Use desired cutters to cut out shapes. Place on oven tray lined with baking paper.
Bake for 15-20 minutes or until golden brown. Once baked, remove from oven and allow to cool completely. If using coloured fondants, roll the fondant to your desired thickness (less than ½cm). Cut out fondant to desired shapes
Separate two egg whites and whisk together with a fork.
Brush egg white mix onto cookies and place fondant shapes on cookies in desired pattern.