Instructions

1. Put the butter, egg yolk, sugar and treacle in a mixing bowl and, using and electric whisk, mix until smooth and fluffy.
2. Sift the flour into another bowl, add the bicarb, spices and cocoa powder. Combine, then add to the wet mixture and slowly combine. Knead gently in the bowl until get a firm dough.
3. Divide the mixture into two, shape these into balls, then flatten them slightly and wrap in cling-film. Chill in the fridge for minimum 30 mins - up to 48 hours.
4. When you’re ready to bake, set the oven temperature to 160°C and line 2 large baking sheets with baking paper.
5. Roll one of the disks out on a lightly floured surface to 5mm thick and cut out as many cookies as you can, using your chosen cutter, re-rolling the dough as needed. Using a chopstick or skewer, carefully engrave some motives on the surface (such as branches on a xmas tree, snowflakes on a star etc), then put the cookies onto the baking sheet. Repeat with the other dough ball (or keep this one for another occasion).
6. Bake for 15-20 mins until cooked through and the edges are hard (baking time will depend on the size of a cookies). Leave to cool for a couple of minutes, then transfer them onto a wire rack.
7. Whilst the cookies cool completely, mix the icing sugar with the lemon juice.
8. Dip the cooled cookies in the icing (pattern-side down), then use a palette knife or the side of the dipping dish to smooth off some of the icing so you can see the pattern. When you're happy with the decoration, place them them on a plate to set.
9. They can be kept in an airtight container for up to 5 days.