This recipe by Shane Smith makes 12.
  1. In a mixing bowl, cream together the butter and sugar. Then add the golden syrup and egg yolk and mix.
  2. Next, add the flour, spices and bread soda and mix. You will need to add a small amount of water to help bind.
  3. Once a dough is formed, wrap and chill for 30 minutes.
  4. Preheat your oven to 180C fan. Line two trays with parchment and set aside.
  5. On a floured surface, knead and roll the gingerbread dough and, using a gingerbread person cookie cutter, cut out the cookies and place on the tray.
  6. Place in a preheated oven and bake for 12-14 minutes or until lightly golden brown.
  7. Remove and cool.
  8. To decorate, simply cream the Kerrygold Unsalted Butter, icing sugar and vanilla together until smooth and creamy. Pop this into a piping bag and pipe strips of buttercream on the cookies to resemble a mummy.
  9. For the red icing, mix the icing sugar, red colouring and a few drops of water in a bowl until you have a smooth thick paste. Pipe the red icing and/or the melted chocolate on the cookies to resemble stitches.
  10. Pop on a pair of edible sugar eyes and tuck in!

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