Gingerbread biscuits

1.Preheat oven to moderate, 180°C. Lightly grease and line 2 baking trays with baking paper.

2.In a large bowl, beat butter and sugar together using an electric beater for 2-3 minutes, until creamy. Add egg-yolk, beating well.

3.Sift flour, ginger and soda together onto a sheet of baking paper. Warm syrup in the microwave on high (100%) power for 20 seconds. Fold flour mixture into creamed mixture with syrup.

4.Knead dough gently on a lightly floured surface. Roll out between 2 sheets of baking paper until 0.5cm thick.

5.Cut out Christmas shapes (or gingerbread men) using floured cutters. Place on prepared trays. Bake for 10-15 minutes. Allow to cool on trays.

6.Meanwhile, prepare icing by beating egg white with a wooden spoon in bowl until frothy. Add icing sugar one spoonful at a time, beating well after each addition. When icing reaches a piping consistency, mix in lemon juice. Colour and use to decorate cold gingerbread – you can pipe a border or use the icing to attach lollies.