Step 1

Melt butter over low heat. Transfer it to a bowl and mix in soft brown sugar, salt and treacle. Then, stir in the whole egg until the mixture comes together.

Step 2

In another bowl, combine sieved flour, ginger powder, cinnamon powder, nutmeg and baking powder. Add this mixture into the wet mixture in Step Mix well until it forms a dough. Do not overmix. Meanwhile, heat the oven at 180 degrees Celsius.

Step 3

Roll out the dough to approximately 0.5 cm thickness between two pieces of parchment paper. Cut the dough using cookie cutters of your choice. Transfer shaped dough onto a tray lined with parchment paper. Place into freezer for 5 minutes or refrigerate for 10 to 15 minutes for the dough to harden.

Step 4

Place chilled dough on the baking tray. Bake for 8 to 10 minutes at 180 degrees Celsius. The bottom of the cookies will be slightly brown when done. After baking, allow to cool before storing or decorating with royal icing.

Step 5

Optionally, prepare royal icing by whisking the egg white and sifted icing sugar for about 5 minutes at medium to high speed. Then, add the vinegar and whisk for another minute or two. The mixture will not be as runny as in the beginning. For a stiffer royal icing, gradually add more icing sugar.

Step 6

Divide royal icing into portions and add food colouring of your choice. To decorate, outline the cookies first. Then, fill the center before using a skewer to carefully swirl and spread the icing until the surface is covered. Allow it to dry a little before adding the next decorative layer of icing.

Step 7

Once done, bake the cookies for another 8 to 10 minutes at 100 to 120 degrees Celsius to set and harden the icing.