Baby Shower Gingerbread

Preheat the oven to 180°C, (fan 160°C, gas mark 4). Line a couple of baking sheets with baking parchment.

Sieve the flour, ginger and bicarbonate of soda into a large bowl and using your fingertips rub the butter into the dry ingredients until it resembles fine breadcrumbs. Stir in the sugar.

Whisk the beaten egg and golden syrup together then add this to the bowl and mix to form a dough.

Lightly flour the work surface then roll out the dough until it is 3-4mm thick, then use your babygro or other baby themed cutter, cut out the biscuits and carefully transfer onto the baking sheet.

Place in the oven and bake for about 10 minutes until golden brown. Remove from the oven and leave to cool for a few minute, then transfer onto a cooling rack to cool completely.

To decorate, use the food colouring to colour the white icing, kneading the icing until the colour is evenly distributed. Next roll out the icing on a surface that has been lightly dusted with icing sugar, until it is about 5mm thick. Use the same shaped cutter as the biscuit to cut shapes out of the icing.

Lightly brush the surface of the biscuit with the apricot jam then carefully place the icing on top. Repeat with the other biscuits then leave to set. Decorate as desired.