Step by step method

1. Prepare the Cookie Dough:

2. Preheat your oven to 180°C and line two baking sheets with baking paper. ○ In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt. Set aside. In a large mixing bowl, cream the Stork Baking Margarine and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, beating until well combined. Gradually mix the dry ingredients into the wet mixture until a dough forms. Wrap the dough in clingfilm and chill in the refrigerator for 30 minutes.

3. Shape and Bake the Cookies:

4. Roll the chilled dough into small balls (about 2.5cm in diameter) and place them on the prepared baking sheets, leaving 5cm of space between each. Flatten the balls slightly with the back of a spoon or your fingers. Bake in the oven for 10-12 minutes until the edges are firm but the centres are slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

5. Make the Golden Syrup Glaze:

6. In a small bowl, whisk together the melted Stork White Margarine, golden syrup, icing sugar, and milk until smooth. The glaze should be thick but dippable; add milk in small increments if it’s too stiff.

7. Glaze the Cookies:

8. Dip the tops of the cooled cookies into the glaze and gently scrape the edge of the cookie against the bowl to remove any excess glaze. Place the glazed cookies on wax or parchment paper. If desired, sprinkle with festive decorations while the glaze is still wet. Allow the glaze to set before serving or storing.

9. Storage Instructions

10. Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, layer them with parchment paper to prevent sticking.