1. Pour the golden syrup, sugar, butter, ginger, cinnamon, nutmeg, allspice and lemon zest into a large saucepan and gently melt over a low heat, stirring frequently until the sugar has dissolved fully. 

2. Once melted, increase the heat and bring the mixture to boiling point. Remove from the heat before boiling and beat in the bicarbonate of soda. The mixture will froth up as the bicarbonate reacts so mix briefly until it has combined, then leave to cool for 15 minutes. 

3. Beat in the egg to the cooled mix with a wooden spoon until it is just combined.

4. Add the sifted flour and salt and fold into the wet mixture. Do not over mix or the biscuits will spread during the bake.

5. At this stage, the dough will appear to be very sticky but don’t be alarmed or tempted to add more flour. Scrape the dough out onto a clean surface and gently knead until just smooth. This doesn’t take long and then wrap in cling film and chill in the fridge for 1 hour. 

6. Line 2 baking trays with parchment paper. 

7. Now roll out the dough between two large pieces of parchment paper. Using whatever cutter is desired, cut out shapes and carefully place on the lined baking trays. Leave space around the biscuits, as they will spread. 

8. Place gingerbread biscuits into the fridge for 1 hour or freezer for 10 minutes so they hold their shape. 

9. Heat the oven to 160 degrees Celsius.

10. Bake for 8 – 10 minutes but baking time depends on the size of your biscuits. They are baked when the edges are golden brown. If you prefer a gingerbread biscuit with a snap, bake it for longer.

To decorate – royal icing.
Ingredients 
250g icing sugar
1 lightly beaten medium egg white 
1/2 teaspoon lemon juice 
1 teaspoon water ( if necessary)

1. Place the sifted icing sugar into a large bowl and add the beaten egg white and lemon juice. Whisk on a low speed until you have a smooth, stiff peak consistency. 

2. If necessary, add a little water or if the mixture is too wet, add a little more icing sugar. 

You need stiff peak consistency for assembling a gingerbread house. 

Soft peak is necessary for piping and to achieve this, carefully add a few drops of water until you have an icing you can pipe, but still holds its shape. 

This icing can be stored in an airtight container, in the fridge for a week.