- In a large bowl cream the butter and sugar until pale but not fluffy. Add the egg yolks and the golden syrup and mix well.
- Into another bowl blend together the dry ingredients. Add to the butter mixture and mix well with a wooden until it forms a uniform dough. Roll into a ball, cover with plastic film and allow to rest for at least one hour.
- Preheat the oven to 170°C. Line a baking tray with baking paper.
- Place the ball of dough on a lightly floured bench and, using a lightly floured rolling pin, roll out the dough into 4mm thickness.
- Using a lightly floured cutter cut the dough into shapes. Bring any unused dough together and roll out again. NB: The number of biscuits will alter depending on the size of the cutter.
- Place the shapes 2cm apart on the lined baking tray. Tip: If you are not going to decorate the ginger bread with icing then brush with a little egg white and sprinkle with sugar.
- Bake for around 15 minutes or until the gingerbread darkens and the smell of spices permeates the kitchen. Allow the gingerbread to cool on a wire rack completely. When baked properly they will be hard when cool.
- For the royal icing: with a whisk or hand beater beat the egg white until it forms soft peaks. Gradually sift in the icing sugar and then slowly add the lemon juice. Place the icing into a piping bag and decorate the gingerbread men using a thin nozzle.