Using an electric mixer, beat butter, brown sugar and syrup in a large bowl until creamy. Add egg and beat to combine. Sift over flour, ginger and bicarbonate of soda, then add milk and stir to combine.

Step 2

Knead dough on lightly floured surface until smooth. Divide dough into 3 portions. Wrap each portion in baking paper, then set aside for 30 minutes to rest.

Step 3

Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.

Step 4

Roll each dough portion between 2 sheets of baking paper until 5mm thick. Use an assortment of cookie cutters to cut out shapes, re-rolling scraps, if needed. Place shapes on trays. Bake, in batches, for 8 minutes or until light golden. Stand gingerbread on trays for 10 minutes, then transfer to a wire rack to cool completely.

Step 5

To make the royal icing, whisk egg white in a small bowl until foamy. Whisk in icing sugar, 1 tbs at a time, until smooth. Stir in lemon juice. Place icing in a snap-lock bag and snip off one corner. Use the icing to decorate the cookies.