Preheat the oven to 180°C / 350°F / Gas mark 4.
Line 3 baking trays with greaseproof paper and set aside.
Use a food processor to beat the butter and sugar in a bowl until it is pale and creamy.
Add the golden syrup and egg yolk and beat until well combined.
Stir in the flour, ginger, mixed spice and bicarbonate of soda.
Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, place egg whites in a clean, dry bowl.
Beat until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Divide icing into separate bowls depending on the desired number of icing colours you want including one white just in case. Set aside.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick.
Use different cookie cutters to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from the oven.
Transfer to a rack to cool and poke holes with a toothpick or chopstick in the tops of the cookies then loop string through while they are cooling as they will be soft and have give.
Place prepared icings in small plastic bags or store bought pipers.
Cut a small hole in a corner of each bag.
Pipe icing over bauble to decorate.