• Place the butter, maple syrup and brown sugar in small saucepan on low heat and stir until melted. Take off the heat and leave to cool.
• Once cooled, add the egg yolk and mix well until combined.
• In a bowl add the flour, baking soda and spices and mix until combined. Add the wet ingredients into the dry ingredients and mix until a dough starts to form.
• On a lightly floured work surface, kneed the dough for a few minutes until it comes together into a smooth ball. Wrap in cling wrap and refrigerate for 30 minutes.
• Preheat oven to 180°

  Line 2 cookie trays with baking paper.
• Roll out the dough on a well floured work surface. Dust your rolling pin to prevent the dough from sticking.
• Cut out shapes using cookie cutters and place on lined trays. Bake the cookies for 8-10 minutes or until lightly golden. Remove from oven and place on a wire rack to cool.

For the icing

• Place the icing sugar and water in a small bowl and stir until it forms a smooth paste.
• Add the icing to a piping bag or zip lock bag with the end corner snipped.
• Once the gingerbread has completely cooled decorate with the icing. Allow the icing to set for at least 10 minutes before enjoying them!