Ingredients;
100g Salted Butter
3 tsp Golden Syrup
100g Dark Muscovado Sugar
1 tbsp Ground Ginger
1/2 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
225g Plain Flour
100g Icing Sugar
1 Egg white

Method:
Heat up the butter, syrup, and sugar together in a small pan until melted, stirring occasionally, and then set aside to cool slightly.
In a large bowl, mix together the bicarb, ginger, cinnamon, and flour. Then pour in the buttery syrup mixture and stir to combine, then using your hands combine to form a dough.
The dough will be soft at this point, but it’ll firm up in the fridge.
Before placing it in the fridge, put the dough on a sheet of baking parchment, shape it into a rectangle, and lay another sheet of parchment on top of it. Roll out into a rectangle shape to a thickness of ½cm. Chill in the fridge for 1 hr.
Heat the oven to 190˚C and line a large baking sheet with more baking parchment, cut out shapes using cookie cutters.
Next place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.

Method: For the Icing
Place egg white in a clean, dry bowl and beat with an electric mixer until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle.

Extras: Colouring or fondant for decoration