• Preheat oven to 180°C and line a baking tray with baking paper. Set aside.
• Using and electric beater, beat butter and sugar in a large bowl until pale and creamy. Add golden syrup and egg yolk and beat until well combined.
• Gently stir in flour, ginger, mixed spice and bicarbonate soda. Turn onto lightly floured surfaced and knead until smooth. Roll dough into a ball, cover in plastic wrap and place in the fridge for 30 mins to rest.
• Place the dough between two sheets of baking paper and roll out until it's about 5mm thick. Use cookie cutters to cut out biscuits. Place on trays about 1cm apart. Repeat with remaining dough.
• Place in oven and bake for 15-20 mins or until golden brown. Remove from oven and carefully transfer to a cooling rack. Allow to cool completely.
• Meanwhile, beat egg whites until foamy. Add icing sugar half a cup at a time, beating in between until soft peaks form.
• Divide icing into three bowls and add red colouring to one bowl and mix thoroughly to combine. Add green colouring to second bowl and mix thoroughly to combine.

Piping

• Transfer icing into disposable piping bags or ziplock bags. Cut a tiny little bit off the corner of each piping bag and insert small round piping tip. You can do this without a piping tip, but it will be a little harder. Fill bags with icing and decorate biscuits as desired.

Dipping

• Holding the biscuits very carefully with two fingers, dip biscuits face down in desired coloured icing.
• Place on cooling rack or plate and decorate with sprinkles or silver cachous while icing is still wet.