Sift together flour, bicarbonate of soda, ginger, cinnamon, allspice, nutmeg and salt into a large mixing bowl.
In another bowl, cream butter and brown sugar with an electric mixer on low, until pale and fluffy. Turn the mixer up a little faster and beat in the egg and golden syrup ensuring the whole mixture is well incorporated.
Turn the mixer speed down again and slowly add in the flour mixture a little at a time. Use a spatula to scrape down the sides to incorporate all unmixed ingredients. Once all ingredients are mixed thoroughly, wrap cookie dough in cling film and set aside in the fridge for at least 3 hours.
Preheat oven to 170°C. Take cookies out of the fridge and lightly dust the work station with a little plain flour to prevent sticking. Roll out the dough to about 4mm thick. Cut 2-3 biscuits in each star size (or more if you can). Place the biscuits onto a tray lined with baking paper and cook for about 10-15 minutes or until golden brown. Let biscuits slightly cool before transferring into a wire cooling rack.
For the royal icing, beat egg white and lemon juice together in a mixer and gradually add the icing sugar slowly until all the sugar is incorporated. Whisk until the mixture creates slightly stiff peaks. If the icing is a little too runny add a little more sugar. Ensure biscuits are completely cool before decorating.
Decorate each star before assembling. Now the time to get creative. Use the icing to ‘glue’ the stars together. Finally, add a blob of icing sugar on each point of the star and add a silver chachous. Wrap the gingerbread Christmas tree in cellophane; the biscuits should last 3-4 weeks.
Recipe and photography by Emily Fitzgerald of Adeline and Lumiere