Try turning a gingerbread man upside down and making it into a reindeer. Pipe the icing on the legs for the antlers and make sure you have a red smart for the nose.
Preheat oven to 180C
Beat butter, sugar & golden syrup in a bowl, then add eggs gradually.
Add sifted dry ingredients, stir to combine, knead until mixture is smooth. (May need to add a little extra flour if too wet)
Cover with plastic wrap & refrigerate 30 minutes if you can.(The dough is easier to work with if it is made the day before, it will keep up to a week in the fridge)
Roll pastry to 5mm thickness, on baking paper.
Cut out the gingerbread men. Place on baking trays & cook 10-15 minutes
Ice with a royal icing:
Beat one egg white until stiff peaks form, gradually add 350g icing sugar and 50ml lemon juice. The icing will be soft and glossy but will set hard after an hour or so.
2/3 cup brown sugar*
1/2 cup golden syrup*
4 cup plain flour*
½ cup self-raising flour*
2T ground ginger*
2t baking soda*
*may not be included in your Riverside Market Box