Heat the butter, syrup and sugar together in a small pot until melted, stirring regularly. Set aside to cool.
Mix together the baking soda, ginger, cinnamon and flour in a large bowl. Pour in the syrup mixture and stir to combine. Once combined, use your hands to form a dough. You can add a small dash of milk if needed.
Place the dough on a big piece of baking paper (or a reusable baking mat), and shape into a rectangle. Add another piece of baking paper on top, and roll the dough out to a 5mm thickness. Keeping flat, place the dough with the baking paper in the fridge to chill for 1 hour.
Preheat the oven to 190°C and line a large baking tray with a fresh piece of baking paper (or another reusable baking mat). Take the dough out of the fridge and cut to your desired shapes using cookie cutters.
Spread the biscuits evenly on the baking tray and bake for 10- 12 mins. Remove from the oven and leave to cool on the tray.
For the icing, mix the icing sugar with 1-2 tbsp water. It should be thick enough to hold its form and be pipeable. Once the biscuits have cooled down, decorate them by piping the icing on, and adding any extra decorations.
