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. Using a gingerbread biscuit cutter, cut out shapes and 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.
Divide u00be of the icing into one bowl and add in 2-3 drops of food colouring.
Spread blue icing onto the cooled biscuit. Allow to set
Using a piping bag fitted with a 1mm nozzle, pipe remaining white icing for skeleton outline. Use black icing pen for the eyes.