Preheat oven to 180C. Line 2 oven trays with baking paper.
Beat butter, sugar and golden syrup in a bowl with electric mixer until pale and creamy.
Add egg yolk and beat until just combined. Sift flour, Bi-Carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.
Turn onto a lightly floured surface. Knead until smooth. Roll out dough to approximately 5mm thick. Use gingerbread cutters to cut out shapes. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.
Remove from oven and cool.
TO MAKE ROYAL ICING: Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste. Place in a piping bag fitted with a 1mm nozzle. Pipe icing onto biscuits. Set aside for 1 hour to set.