Gingerbread wands

Method

1. Step 1

   Preheat oven to 180°C. Line 2 large baking trays with baking paper. Combine the butter, sugar and golden syrup in a medium saucepan over medium-low heat. Cook, stirring, for 5 mins or until the butter melts and mixture is smooth. Set aside for 5 mins to cool slightly.

2. Step 2

   Transfer the butter mixture to a large bowl. Add the egg and stir to combine. Add the flour, ginger and mixed spice and stir until the mixture just comes together. Turn the dough onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

3. Step 3

   Roll 1 tbs dough on a lightly floured surface to a 30cm (about 1cm-thick) log. Place on lined tray. Repeat with the remaining dough. Bake, swapping trays halfway through cooking, for 12-15 mins or until the gingerbread is golden. Set aside on the trays to cool completely.

4. Step 4

   To make the royal icing, whisk egg whites and lemon juice in a large bowl. Gradually add the icing sugar, stirring after each addition, until smooth, adding more icing sugar if necessary. Divide into 8 portions. Use food colouring to tint 4 portions red, blue, green and yellow. Add a little extra egg white and extra lemon juice to each coloured portion to make a runny paste.

5. Step 5

   Spread two-thirds of each wand with coloured icing. Place on a wire rack to set.

6. Step 6

   Use food colouring to tint remaining icing portions yellow, black, grey and brown. Place yellow icing in a piping bag fitted with a 1mm plain nozzle. Pipe over red wands. Repeat with black icing and yellow wands, grey icing and green wands, and brown icing and blue wands. Set aside to set.
   
   _{*This recipe contains raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.}