Lurpak gingerbread cookies

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1. Melt sugar, syrup, and butter in a saucepan. Add spices and bicarbonate of soda and stir well.
2. Cool down and mix in eggs, flour, and salt.
3. Knead into a smooth dough and divide into two round balls. Wrap in cling film and allow to rest for one hour in the refrigerator.
4. Preheat the oven to 200C/180C fan/gas mark 4.
5. Roll the dough out on a floured surface to about 3-4 mm thick. Cut out round shapes with a 5cm round cookie cutter. Place the round pieces of dough on a baking tray lined with baking paper, gather the leftover dough, and roll out again. Continue until all the dough is used.
6. Bake for 10-12 minutes, leave to cool on baking trays until crisp, then move to a wire rack.

1. Cut orange peel and place it in a small saucepan with sugar and water.
2. Let simmer for 30 minutes, add more water if the peel dries up.
3. Take the peel out of the sugar, set aside, and cool down.
4. Cut into small pieces and place on a sheet of baking paper for later use.

1. Whisk egg whites until lightly whipped. Add icing sugar, a few tablespoons at a time, whisking continuously until all is incorporated. Continue whisking until the icing is smooth, shiny, and thick enough to form stiff peaks when you lift the whisk.

1. Place the icing in a big bowl, dip the cookies halfway, and use a small spatula to scrape the icing from the back and edges of the cookies. Place on a sheet of baking paper.
2. Place the little pieces of candied orange peel on the icing sugar before it sets. Let the cookies rest for about an hour before serving.
3. Store in an airtight container.