In a pan gently heat the golden syrup, set it aside to cool for 5 minutes
Put the plain flour, bicarbonate of soda, and butter into a bowl and rub the mixture together with your fingertips until it resembles fine breadcrumbs and there are no big lumps of butter
Add the ground ginger, mixed spice, and light brown sugar and stir them in
Pour the milk and golden syrup into the flour mixture, then mix until a dough forms. Wrap it in cling film and chill for 30 minutes in the fridge
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper
Roll the dough out onto a mat or your work surface, dusted with flour, and cut out the mini gingerbread men shapes (I used a cutter that is 2" tall and 1.5" wide)
Place your cut out pieces onto the lined baking tray and bake for 12-15 minutes and golden brown all over
Let them cool on the tray for at least 5 minutes before moving to a cooling rack as the biscuit will be very delicate when hot, then let them cool fully on cooling racks
Mix the icing sugar with a splash of water and stir to create a thick paste. Put into a piping bag and decorate the gingerbread men with little faces and buttons if you like
If you make any extra that don't make it onto the cake, store them in an airtight container and eat within 5 days