Method

• 1.
  Place flour, bicarb, ginger, sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add egg and syrup, and whiz until mixture just comes together. Transfer to a work surface, halve and enclose both pieces in plastic wrap. Chill for 1 hour or until firm.
• 2.
  Preheat the oven to 180°C. Line 2 large baking trays with baking paper.
• 3.
  Roll 1 piece of dough out between 2 pieces of baking paper until 5mm thick. Using gingerbread cookie cutter, cut out cookies, place on prepared tray 2cm apart and freeze for 30 minutes or until very firm (freeze before removing the cut biscuits from the sheet of dough if too soft to handle). Repeat with remaining dough, re-rolling dough as required.
• 4.
  In batches, bake for 12-15 minutes or until light golden brown. Stand on tray for 10 minutes to cool slightly, then transfer to a wire rack to cool completely. Decorate cooled gingerbread men with writing icing, if using.