Halloween Gingerbread Biscuits

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 halloween-themed cutters to cut out shapes. Place on prepared trays. Bake for 10-12 minutes or until lightly golden.

Remove from oven and cool.

Knead fondant icing on a surface dusted with icing sugar until smooth. Use a rolling pin dusted with icing sugar to roll out to about 2mm thick. Use the same halloween-themed cutters to cut out shapes of the fondant. Brush one side with a little water and then place on top of your cold biscuit. Smooth icing with fingers to create a neat finish.