Melt butter, sugar and golden syrup together in a saucepan, stirring until smooth. Cool slightly
Whisk egg and butter mixture in a large bowl. Sift flour, spices and soda over the butter mixture and mix until combined into a smooth dough. Flatten into a disc shape, cover with cling wrap and refrigerate for 30-40 minutes or until just firm
Roll out dough on a floured surface to 1/2cm thickness. Cut into shapes using 10-12cm gingerbread people cookie cutter and use a lifter to transfer onto lightly buttered baking trays. Bake at 180°C for 8-10 minutes or until cooked and lightly browned. Cool for 5 minutes on trays before transferring to a wire rack to cool completely
Beat egg white until foamy then gradually beat in icing sugar until piping consistency. Spoon into a piping bag and use to decorate cooled gingerbread
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