Melt the butter, sugar and Lyle's Golden Syrup in a medium saucepan, stirring occasionally. Then add all the spices, stir them through and then remove from the heat. Leave to cool slightly.

Sieve the flour and bicarbonate of soda into a bowl and stir the butter mixture into the dry ingredients. Add one egg and stir until you have a stiff dough, making sure not to overwork it. Wrap the dough in cling film and keep in the fridge for 1 to 2 hours.

Roll the dough out to a 0.5cm thickness on a lightly floured surface or directly on baking paper. Using cutters, cut out into snowflake shapes (or any other shape you like) and place on the baking tray.  At this stage you can turn your biscuits into little ornaments by poking holes where you want your ribbon to go, using a chopstick.

Bake for 7-8 minutes. Leave to cool on the tray for 5 minutes and then move to a wire rack to fully cool down.

To make the royal icing start by whisking 30g egg white until you get soft peaks. Sift approximately 90-100g of icing sugar into the egg whites with 1/4 teaspoon of lemon juice and continue mixing for 2 to 3 minutes until it becomes white and glossy. Add more icing sugar if needed.

Use a piping bag, pipe out the icing on your biscuits. Also make sure to always cover any royal icing that you are not using, preferably with a damp cloth, as it dries out really quickly.

Whilst decorating with royal icing but make sure you enjoy the process! If you're decorating with kids, you can go all-in with the icing and decorations and have lots of fun.