Pre-heat oven to 180C/fan 160C/gas 4.
Mix together the butter, light brown sugar and gold syrup in a pan and stir on a low heat.
In a separate bowl, sift in the plain flour and add the ground cinnamon, ground ginger, bicarbonate of soda and then the egg yolk.
Create a well in the center of the flour mixture and pour in the warm butter, sugar and syrup mixture from the pan. Mix all ingredient together well with a spoon, then once a stiff dough starts to form, knead until well combined.
Form a large ball from the dough and wrap up in clingfilm. Now place the dough in the fridge for appox 30 minutes.
Once the dough has been chilled, remove from the fridge and roll out to a 3mm thickness.
Use an assortment of biscuit cutters to stamp out your biscuits into shapes and remember to cut a small hole near the top of the biscuits so that ribbon can be threaded through them later.
Place the biscuit dough onto a greased baking sheet and bake for 12-15 minutes or until golden brown.
Once baked, remove from the oven and place on a cooling rack.
Decorate biscuits with icing and ribbon and hang on the Chrsitmas Tree.