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Ginger Easter Egg Cookies

Get the kids in the kitchen to help create these tasty Easter treats.


  • 720g self raising flour, sifted

  • 400g golden syrup

  • 300g butter

  • 260g brown sugar

  • 1 ½ tablespoons ground ginger

  • 1 heaped teaspoon ground cinnamon

  • 1 heaped teaspoon ground nutmeg

  • ½ heaped teaspoon ground cloves

  • 2 eggs

  • Decoration

  • Coloured fondants and egg wash or icing to decorate


  • 1.

    In a food processer, cream the butter and sugar until smooth.

  • 2.

    With the motor still running, add the golden syrup and all of the ground spices and mix thoroughly.

  • 3.

    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

  • 4.

    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

  • 5.

    Preheat the oven to 160c.

  • 6.

    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.

  • 7.

    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

  • 8.

    Separate two egg whites and whisk together with a fork.

  • 9.

    Brush egg white mix onto cookies and place fondant shapes on cookies in desired pattern.


Makes approximately 40 - 50 cookies.

This recipe was brought to you by La Madre Bakery

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