Method

• 1.
  Preheat oven to 180°C. Line 2 large baking trays. Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Beat in syrup and yolk, then use a spoon to fold in flour, ginger, mixed spice and bicarb until a stiff dough forms. Divide dough into 2 even portions, enclose in plastic wrap and shape into a disc. Chill for 30 minutes.
• 2.
  Bring dough to room temperature. Roll out pieces between baking paper to 5mm thick. Use a gingerbread man cutter (we used a 7cm and a 12cm cutters) to cut shapes. Transfer to prepared trays, spacing out a few centimetres apart (you may need to bake in batches) and bake for 10 minutes or until golden. Remove from oven, and if inserting a ribbon for decoration, quickly make 5mm holes with a skewer at the top of the warm biscuits. Cool completely on a wire rack.
• 3.
  If making icing, stir icing sugar with 2-3 teaspoons warm water to make a stiff icing. Transfer to a piping bag with a small plain nozzle (or place mixture in a snap-lock bag, push icing into a corner, then snip off corner). Decorate however you prefer. The biscuits will keep in an airtight container for up to 2 weeks.