Icing for cookies

What we need:

500 g icing sugar

3 egg whites

2 tbsp golden syrup (can use glucose as well)

1 tbsp water

colouring by choice (can use liquid or gel)

How to make:

In a mixing bowl, place all the icing ingredients plus the 1 tbsp of water, then beat with a mixer until smooth. If you choose to make different colors of icing, separate into bowls and add the food coloring by eye, depending on what color you are looking for.

If you see the icing is getting thinner and runny, add some more icing sugar.

Note: To make sure you have perfect icing consistency, draw a shape on the surface and see if it disappears in a few seconds. The texture should be thick enough to pipe details but thin enough to spread nicely and smoothly. You can adjust the thickness by adding some icing sugar if you want it thicker or some water if you need it thinner.

Piping:

Transfer the icing into piping bags and then cut a really small bit off the corner. Then it's time for decoration (here is the time to put your creative ideas).

Use a toothpick to spread the icing on the cookies.

If you like sprinkles, add them while the icing is wet so they stick.

Leave to dry for 6 to 8 hours then place into cookie thins