Preheat the oven to 180/350/gas 4.
Stand a tin of golden syrup in a small bowl of hot water to soften it, or if it's in a glass jar, zap in a microwave for around 30 seconds (without the metal lid) just to warm it through to make it easier to work with.
In a large mixing bowl, sieve together the flour, ginger and baking powder.
Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Next add the sugar, the warmed syrup and the milk or water.
Combine until it becomes a soft dough.
Roll the dough out evenly, until it's around 6-7mm (1/4 inch) thick.
Cut out cookies with a cookie cutter or upturned glass.
Slide a palette knife under each one and transfer to a greased baking sheet.
Bake for 10-12 minutes, or until the cookies are golden brown.
Remove the baking tray from the oven, and carefully slide each cookie onto a cooling rack.
Sift the icing sugar into a small bowl.
Stir in the lime juice & zest until you have a thick, but spreadable icing.
Add in extra juice drop by drop if it is too stiff, or a little more sieved icing sugar if too runny.
Let the icing harden.
If you are going to package these up, the icing needs to be completely hard, ideally leave overnight or even up to 24 hours depending on the thickness of icing.
Please enjoy my recipe! Jane | hedgecombers.com