Sift the flour and spices into a large bowl. Add the butter and rub together until the mix resembles a sandy texture. Stir in the sugar.

Whisk the egg and golden syrup together, pour into the bowl and bring the ingredients together with a large fork. When combined tip onto a lightly floured work surface a knead until the mix is smooth. Roll into a ball then wrap in cling film and place in your fridge for at least quarter of an hour.

To cook preheat your oven to 350 F / 180 C / Gas Mark 4, and butter and line two baking trays with baking paper.

Lightly flour your work surface again and roll out the dough until it is half a centimetre thick. Cut out gingerbread men with a gingerbread man shaped cutter and place evenly on the baking trays.

Place in the oven and bake for twelve to fifteen minutes, or until lightly golden-brown. Carefully remove from the oven and allow to cool on the tray for ten minutes before transferring to a wire rack to finish cooling.

Place the icing sugar in a bowl and mix with a little cold water sufficient to make a thick icing. Divide into two and colour one half red. Transfer the icing to two small piping bags made from greaseproof paper.

When the biscuits are totally cool pipe on the icing and decorate as the pictures. Use the chocolate buttons for eyes and the almonds for ears stuck on with white icing. The red icing is for the nose. Store in an air-tight container.