Line 2 or 3 oven trays with baking paper. Using electric beaters, beat the butter, sugar and syrup in a bowl until light and creamy. Add the egg and beat well.

Transfer the mixture to a large bowl. Sift in the flour's, ginger and soda. Use a knife to mix until just combined.

Use a well-floured hand to gather the dough into a ball. Knead gently on a well-floured surface until smooth. Don't over-handle the dough or it will become tough.

Lay a sheet of baking paper over a large chopping board. Roll out the dough on the lined board to a 5 mm (1/4 inch) thickness. Preheat the oven to moderate 180 Oc (350 Of/Gas 4).

Refrigerate the dough on the board for 15 minutes,or until it is firm enough to cut. Cut the dough into shapes using assorted gingerbread people cutters. Press any remaining dough together. Re-roll and cut out into shapes.

Bake for 10 minutes or until lightly browned. Cool the biscuits on the trays, then decorate with the icing.

To make Icing. Beat the egg white in a small bowl with electric beaters until soft peaks form. Gradually add the lemon juice and sifted icing sugar, and beat until thick and creamy.

Divide the icing into several bowls and tint with food colourings.

Spoon into small paper icing bags and use to decorate the biscuits.