125 g unsalted butter, softened
1/2 cup (90 g) brown sugar
2/3 cup (230 g) golden syrup
2 1/2 cups (375 g) plain flour, sifted
2 tsp ground ginger
1 tsp bicarbonate of (baking) soda
Preheat oven to 160°C.
Place the butter and sugar in an electric mixer and beat for 8–10 minutes, scraping down the sides of the bowl, until pale and creamy.
Add the golden syrup, flour, ginger and bicarbonate of soda and beat until the mixture just comes together to form a smooth dough.
Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick and refrigerate for 30 minutes.
Using a small horse shaped cookie cutter, cut out 32 shapes, re-rolling the dough as necessary.
Place on 2 large baking trays lined with non-stick baking paper. Bake for 6–8 minutes or until golden.
Turn off the oven and allow to cool completely. Decorate as you wish with icing and lollies.