Preheat oven to 180oC. Line 2 oven trays with baking paper.
Beat butter, sugar, 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 to approximately 5mm thickness. Use Easter egg cutters to cut out shapes. Place on prepared trays and bake for 10-12 minutes or until lightly golden. Remove from oven and cool.
Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste. Divide mixture amongst 4 bowls and add a few drops of different food colour to each bowl to create four colours of icing. Ice each biscuit and set aside for one hour to set.