Luscious Lego Cookies

Preheat your oven to 180ºC/gass mark 4 and line two large baking trays with grease proof paper.

In a large bowl, whisk together the flour, salt, spices and bicarbonate of soda until well combined. Set this aside for now.

Over a low to medium heat, melt the butter, sugar and golden syrup until everything is completely dissolved.

Add the dry ingredients to the wet ingredients in five stages, ensuring to mix thoroughly after each increment. *Note: Once a smooth dough is formed, don't be tempted to add any remaining flour and spice mixture, as this can be used to roll out our gingerbread dough later on!

Dust a large, flat surface with either the left over dry ingredients or simply some moreplain flour. Roll out half of the ginger dough to around 0.5 centimetres thick, refrigerating the other half in the mean time.

Using a rectangular or square cookie cutter (any size will do), cut out as many cookies as you can, re-rolling dough where deemed necessary. Transfer your cut outs to the pre-lined baking trays, being sure to leave a 2cm between each shape and repeat this step with the other chilled dough half.

Bake your cookies for 12-14 minutes (depending on your oven) or until slightly browned around the edges.

Leave the gingerbread cookies on their trays for at least five minutes, so that they are cold enough to touch, before transferring them to a wired rack to cool completely.

In a small, separate bowl, measure out approximately three heaped tablespoons of icing sugar, and begin to add several teaspoons of cold water, until a very runny glacè icing is made.

Dust a generous sprinkling of icing sugar on your worktop, and roll out your sugar paste to a quarter centimetre thick. However, if you're a big fan of fondant, feel free to roll it to your desired thickness! With the same, previously used cookie cutters, chomp out a fondant shape to pair up with a same sized biscuit and leave them to harden slightly. (This should take no more than ten minutes). By leaving them to harden, the fondant is much easier to pick up and work with during the next step!

In the meantime, use a small pastry brush to paint a thin layer of icing onto a gingerbread square. Carefully pick up your now hardened sugar paste shape and lay it directly on top of the icing, using your fingertips to gently secure it into place. Repeat with any remaining biscuits.

Using some extra fondant of the same colour, shape small cylinders (about the size of a marble) to act as the raised studs on our Lego bricks. For each rectangular cookie, I made six studs and for the square ones, I made four.

With the help of a fine paintbrush, add a minuscule drop of water to each cylinder and attach them to the fondant covered cookies, leaving small, evens gaps in between each one.

Voila! Your very own and edible Lego bricks are finished and ready to eat! Nevertheless, they also look great packaged up in cellophane, complete with a matching bow or served at a Lego themed party! Enjoy!

Tip: Even though I used gingerbread as my chosen cookie base, please don't hesitate to substitute it for your favourite cookie recipe instead! I also used glacè icing as the edible glue for my creations, but there are heaps of other alternatives you could use, apricot jam, for example. No matter what you use, I'm sure they will taste great all the same. Happy Baking!