or white and pink icing
royal icing mixed with water
Pre-heat the oven to 180°C/gas mark 4. Line or grease two large baking sheets with non-stick baking paper.
Sift the flour, ginger and bicarbonate of soda into a mixing bowl. Cut the butter into chunks and add to the bowl. Rub the butter into the flour using your fingers until the mixture looks like fine breadcrumbs.
Stir the sugar into the mixture, then add the egg yolk and golden syrup and mix everything together using a wooden spoon.
Sprinkle a clean work surface with flour and knead the dough until it is smooth. Cut the dough in half.
Sprinkle the work surface with a little more flour and roll out the dough, starting at the centre and rolling evenly outwards. Repeat with the second ball of dough.
Cut into shapes using animal cookie cutters. Re-roll the trimmings and use all the dough.
Place the shapes on the lined or greased baking sheets and bake for 10 to 12 minutes. Allow to cool, then transfer to a wire rack to cool completely. Decorate the biscuits once they are cool.
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