1.Beat butter, sugar and yolk in small bowl with electric mixer until smooth. Stir in sifted dry ingredients and golden syrup; mix to a soft dough and knead gently on a lightly floured surface until smooth.
2.Roll dough between sheets of baking paper until 3 mm thick; place gingerbread shapes about 3 cm apart on greased oven trays. Bake in a moderate oven for about 10 minutes or until lightly browned. Cool on trays.
3.To make icing, beat egg white in a small bowl with an electric mixer until frothy and gradually beat in enough sifted icing sugar to give a mixture of piping consistency. Colour as desired.
4.Spoon icing into piping bag fitted with a small plain tube and decorate shapes as desired.
To prevent the royal icing from drying out, keep the bowl covered with a damp cloth.