1. Heat the oven to 180ºC/ 160ºC fan or gas mark 4.
2. Place flour, bicarbonate of soda, ginger, mixed spice and butter in a bowl and beat together using the Hand Mixer with Flat Beaters. Then add the sugar and beat together.
3. Change to the Balloon Whisk and lightly whisk the egg and syrup. Add this to the bowl and mix with the Flat Beaters until it forms a rough ball.
4. Then with the Dough Hooks knead until smooth.
5. Wrap in cling film and put in the fridge for about 20 minutes.
6. Line a large baking tray with greaseproof paper or a silicone baking mat.
7. Roll out the dough onto a floured surface or straight onto the silicone mat until approximately ½ cm or ¼ inch thick.
8. Use the cutters to cut out the shapes and place on a tray. Leave a space between each one.
9. Bake for 10 -15 minutes or until golden.
10. Leave on a tray for 10 minutes then transfer to a wire cooling rack.
11. When completely cold decorate with icing pens.

Top Tips:

• For a grown-up's version try adding a tbsp of fresh grated or chopped stem ginger

• Turn into tree decorations by piercing a hole in the top of the cut shapes with a skewer before baking. Thread ribbon through the holes for hanging.