Preheat oven to 180°C. 

Cream the butter and sugar in a bowl until smooth. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, cinnamon and baking soda. Turn onto a lightly floured surface and knead until smooth (once it's smooth - stop. Don't overdo it). Roll the dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest. At least 30. 

While that's resting, go at the egg white with an electric beater until soft peaks form. Gradually add icing sugar and beat until stiff. Divide icing among 2 bowls. Add red food colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover both with plastic wrap and place in the fridge. (This is important for getting the piping right).

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a gingerbread man cutter to cut out shapes. Place on trays with a bit of growth room around them. Repeat with any excess dough. Note: if you roll the dough out too thin it will be hard to transfer from the rolling area to the baking tray.

Bakefor 10 minutes or until brown.

Pipe icing over gingerbread men to decorate. Finish with Smarties if you want.

Top Tip:
It's best to pipe with a proper piping thingy - available at kitchen supplies stores. Use a plastic bag if you want and cut a SMALL hole in one corner.

Rest the dough for the 30 mins or it'll be harder to work with. 

Be a bit creative with the icing. Use whatever colours you want. Remember, though, more colours means more mucking around.