Gingerbread guys and gals

1.Sift dry ingredients into a large bowl. Combine butter, syrup and egg in a small bowl. Stir the butter mixture into the dry ingredients. Knead dough until smooth.

2.Divide the dough into 3 pieces. Roll one piece of dough between 2 sheets of baking paper until about 3mm thick. Slide dough in baking paper onto a tray. Refrigerate for 30 minutes or until firm. Repeat twice with remaining dough.

3.Preheat oven to 180°C. Line 3 oven trays with baking paper.

4.Peel baking paper from top of dough, then place back on dough. Turn over and remove top paper. Cut out dough with a 7cm gingerbread cutter, lift with a palette knife and place about 3cm apart on prepared trays. Knead scraps together and re-roll. Repeat.

5.Bake in batches for 10-12 minutes or until golden brown. Cool on trays.

6.In a small bowl with an electric mixer, beat egg white until foamy. Beat in icing sugar 1 tablespoon at a time. Beat in juice.

7.Decorate gingerbread with royal icing and cachous as shown.