Method

• 1.
  To make the gingerbread, sift together flour, spices, bicarb and ½ tsp salt flakes in a medium bowl. In a stand mixer fitted with the paddle attachment, beat butter, sugar and golden syrup until pale but not too aerated. With the motor running, add egg yolks, 1 a time, beating between each addition until just combined.

• 2.
  Add the dry ingredients and beat, on a low speed, until just combined. Divide dough into 2 pieces and roll each piece out into a 2cm-thick disc. Enclose each disc in plastic wrap and chill for 1 hour to rest.
• 3.
  Roll each disc out between 2 sheets of baking paper to 5mm thick. Leave between the sheets of baking paper and chill for an hour to firmly set.
• 4.
  Preheat oven to 170°C. Grease 3 baking trays and line with baking paper.
• 5.
  Remove top layers of baking paper and cut your shapes out of the dough with cookie cutters (we used 6cm-long cookie cutters). Lay gingerbread out evenly on prepared trays, leaving 2cm between each biscuit. Bake, turning trays halfway, for 12 minutes or until biscuits are golden brown. Set aside to cool completely before icing.
• 6.
  To make the icing, place eggwhite in a medium bowl, and add icing sugar 1 tbs at a time, stirring well between each addition. Stir through lemon juice, then transfer icing to a piping bag fitted with a 1mm plain nozzle (alternatively, cut a disposable piping bag to create a 1mm opening).
• 7.
  Decorate your biscuits as you like. Stand gingerbread for 30 minutes or until icing is set.