Sieve flour, bicarbonate of soda and ginger into a large mixing bowl. Combine with cubed butter and rub together. When the mixture becomes a fine breadcrumb, add Tate & Lyle® Fairtrade Light Muscovado Cane Sugar.
Make a well in the centre and stir in the egg and Lyle’s Golden Syrup®. Mix with a wooden spoon to make a soft, smooth dough. Cover with cling film and allow to rest in the fridge for an hour.
Preheat the oven to 160°C/Gas Mark 5. Roll dough out to 5mm thickness and stamp with a 5’’ gingerbread man cutter. Transfer to two lightly greased baking trays. Re-roll the remaining dough and repeat.
Leave cut out gingerbread men to rest for 20 minutes before baking. Bake on the top and middle shelves for 10-12 minutes.
Leave for a few minutes to firm up, then transfer to a wire rack until they are completely cool.
To make the icing, lightly whisk the egg white in a mixing bowl and gradually sift over the Tate & Lyle® Icing Sugar. When the consistency is similar to that of toothpaste, add a few drops of colouring paste with a fine skewer and mix well. Spoon into a piping bag with a fine, plain nozzle. Ice the gingerbread men and leave to harden for a few hours.