Vampire Gingerbreads

Pre-heat oven to 180°C. Line 2 oven trays with baking paper.

Beat butter, sugar and golden syrup in a bowl with an 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.

For Royal Icing: Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste.

Divide the icing into 3 small bowls, Add 1 drop of food colouring to each bowl to make brown/black, orange and yellow icing.

Using a piping bag fitted with a 1mm nozzle, pipe the eyes, teeth and buttons onto the gingerbread biscuit to simulate a vampire.