Whisk together the flour, baking soda, salt, and spices. Set aside.

Using a handheld or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the sugar and molasses, and beat until combined.

Add the egg, and beat until combined. Add the dry ingredients, and mix until combined.

Divide the dough in half and shape into discs. Wrap each one in clingfilm and chill in the fridge for at least 3 hours and up to 3 days. I like to chill mine overnight.

Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.

On a generously floured surface, roll 1 disc of dough until about 1/4-inch thick.

Cut into shapes, and place them onto the prepared baking tray. Re-roll any dough scraps to make more shapes. Repeat with the other dough disc.

Bake for 9 - 10 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

In a small bowl, stir together the icing sugar and milk until smooth. Stir in the vanilla and golden syrup until smooth and glossy.

Add food colouring, if desired. If icing is too thick, add more milk.

Decorate cookies as desired, and enjoy!