Cream together the margarine, cream cheese, sugar, syrup and milk
Sift in the flour, bicarbonate of soda and ground ginger. Knead into a soft dough
On a floured surface, roll out the dough to a 1/2 cm thickness. Cut into circles – 5cm diameter for small, 8-10cm diameter for large
Bake on a greased baking sheet for 8-10 minutes at 190℃ (8 minutes for soft, 10 for crisp)
Cool on the sheet a little before transferring to a wire rack
Make a stiff water icing – this is best to do by adding teaspoonfuls of water at a time to the icing sugar. Spoon or dollop a splodge of icing onto each cookie
Top with a mini marshmallow, set to one side of the splodge. Add three ‘buttons’ into the splodge.
Using melted chocolate in a piping bag, add tiny dots for eyes and mouth and to attach a little orange sprinkle for the carrot nose (Get Bake’d sprinkles are perfect for this). Finally pipe on some chocolate twig arms
