1/2 cup (100g) firmly packed brown sugar
1 egg yolk
2 1/2 cups (375g) plain flour
1 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1/2 cup (125 ml) golden syrup
1 egg white
1 1/2 cups pure icing sugar, sifted
sultanas or raisins for decorating
Preheat oven to 180°C. Beat the butter and sugar together until light and creamy. Add the egg and beat until combined.
Sift dry ingredients and stir into butter mixture with the golden syrup. Mix to a light dough and knead gently on a lightly floured surface until smooth.
Roll out between 2 sheets of baking paper until approximately 3 mm thick. Cut gingerbread men from the dough and place on baking paper on biscuit trays and bake for 10 minutes or until lightly golden. Re roll dough as many times as necessary. Cool on trays.
Combine the icing sugar gradually the egg white until smooth. Spoon into a piping bag or freezer bag with the corner snipped. Decorate biscuits as desired.