Gingerbread Christmas cookies

 Cream butter and sugars in a food processor. Add the eggs and molasses and process until combined. Add remaining ingredients and bring together to a smooth dough. Rest in the fridge for 30 minutes.

 Preheat the oven to 180C fan-forced or 200C conventional. Line a baking tray with baking paper.

 On a floured surface, roll out dough to 1 centimetre thick and cut out cookies. Lift on to lined tray, leaving a couple of centimetres between each, and bake for 10-12 minutes or until lightly golden. They will still be a little soft when they come out of the oven so leave to cool on the tray.

 To make the lemon icing, mix together the icing sugar and lemon juice until you have a thick honey-like consistency - adjust with more sugar or juice if needed.

 Dip the cooled biscuits in the icing or decorate using a squeeze bottle or piping bag - you can also set edible silver balls in the icing to add a little more sparkle - and place on a rack to set.