• Preheat oven to 355°F (180°C) (fan forced)
• Lightly grease two to four baking trays with butter or marge.
• Add sugar and butter to a bowl and beat together.
• Add egg yokes and golden syrup and ginger and beat together.
• You will need to switch to mixing with a large wooden spoon at this point.
• Sift in bicarb and xantham gum and add flour one cup at a time, mixing well between each addition.
• Sprinkle a clean worktop well with flour and turn out dough. Sprinkle with additional flour and kneed lightly. Cut dough in half, put half aside.
• Ensure workbench is well floured. Roll out half of dough until its about 3 to 4 mm thick.
• Cut out shapes with cookie cutters, transferring to pre-greased baking trays as you go.
• Try to cut the shapes out on the dough close together to minimize re-rolling. When the first batch is all cut out, ball up the dough and re-roll as needed.
• Bake in the oven for ten to twelve minutes or until golden brown.
• As the first batch of gingerbread comes out of the oven transfer to wire racks to cool. roll, cut put in the next batch onto bake.
• Re-grease the trays and continue to cut and lay gingerbread onto the trays until all the dough is used up.
• Cool completely before decorating.

To decorate (optional)

• Whip the egg white with an electric hand beaters or stand mixer until soft peaks form. Slowly add the sifted icing sugar a bit at a time until it is all mixed in.
• Add the lemon juice and mix well. Transfer to a pipign bag or zip lock bag and decorate gingerbread. Add candies and allow to set completely before eating or storing in an airtight container lined with baking paper.