Chocolate, Ginger or Lemon Iced Cookies

Method

Preheat oven to Gas Mark 4/180C. Sift flour, cocoa, baking powder and salt together. Beat the butter and the sugar together and add the egg and syrup. Mix in the dry ingredients to form a dough. Wrap the dough in cling film and refrigerate for 30 minutes. Dust the work top with flour and roll out dough to 0.5cm (1/4") thick and cut inot shapes using a biscuit cutter. Place on a greased baking sheet and bake at Gas Mark 4/180C for 10 minutes or until firm to the touch. Cool on a rack and decorate with icing once completely cool. Cook's tip For ginger cookies omit cocoa and add extra 25g flour, 2tsp ground ginger and 25g crystallised ginger. For lemon cookies omit cocoa and add extra 25g flour and zest of 1 lemon. PER SERVING 126 Kcal, fat 5.2g, saturated fat 3.1g, salt 0.5g, carbohydrate 19.2g, sugar 9.9g, fibre 0.7g