1 cup granulated sugar
180g salted soft butter
¾ cup molasses (or golden syrup)
1 large egg
3½ cups plain flour
2 tablespoons baking soda
2½ tablespoons ground ginger
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
FOR THE ROYAL ICING
¼ cup egg whites plus a little extra if needed
3 cups icing sugar
Cream butter and sugar, egg and molasses, sift in flour, baking soda and spices, mix until well combined. Turn out onto a counter and briefly knead then wrap and chill for 1 hour. Roll out to a 1cm thickness before cutting out gingerbread figures and wreath background. Bake for 10 minutes in a 180oC oven or until lightly golden.
To make the royal icing: whisk egg whites until frothy. Add icing sugar one cup at a time, beating until smooth (about the consistency of toothpaste).
Once gingerbread is cooled, pipe on icing to decorate, using dots of icing to stick the wreath together.