Place your gluten free flour, xanthan gum, ground ginger and bicarbonate of soda into a bowl. Rub in your butter until it is like breadcrumbs. If you have a food processor, then place your dry ingredients in and add your butter, then blitz until a breadcrumb texture.

Mix in your light brown sugar.

Crack your egg into a bowl and add your golden syrup to it. Beat them together.

Gradually add you egg/syrup mixture into your main bowl. If using a food processor, blitz until it all comes together. If not use either an electric hand mixer or a spatula to bring it all together.

Remove your mix from the bowl and briefly knead it together (use a little extra flour to make sure it doesn't stick to your surface).

Split your dough into two. Cover each in clingfilm and place in the fridge for no less than 30 minutes ideally. The ideal time in the fridge is around 1-2 hours but if you can't wait then 30 minutes should be ok to stop it from spreading. Also you can leave it in the fridge for a few days if you want to make it ahead of time.

Preheat your oven to 180C / 160C Fan and prepare a baking tray with some baking paper.

Once you are ready to roll your dough out get two sheets of baking paper. Sprinkle a little gluten free flour on the bottom sheet.

Place your dough onto the baking paper and place your other sheet on top of it - doing this helps your dough not stick. Roll the dough out to 0.5cm thickness. Then use your cutter to cut out your gingerbread man shapes.

Place them onto your baking tray (leaving gaps between each for any minor spread) and bake for 12 minutes, or until golden.

Leave to cool for about 10 minutes on the baking tray before transferring to a cooling rack.

Mix your icing sugar into your water. Mix on a slow speed for 5 minutes, then a high speed for about 8 minutes. I do this in my stand mixer but you could do it with an electric hand mixer or by hand... it would just take longer.

Divide the icing up equally into smaller bowls - one bowl for each colour you'll need. I just had two bowls, one for my white icing and one for my red. Mix the red colouring gel into the bowl reserved for your red icing. Make sure you mix your colour in thoroughly so it's evenly throughout the batch.

Grab one more bowl and split the red icing again so you now have two bowls of red icing. To one bowl, add around 2 tsp of cold water and mix thoroughly until you have a slightly runnier mixture. We'll call that bowl your 'flood icing'. Put to one side for a minute.

Spoon your white icing into a piping bag, and tie up the top so it doesn't dry out - we won't need it for a while. Then, spoon your red icing into a piping bag (NOT your flood icing bowl) and snip off a very small hole to pipe from.

Simply pipe the outline of your Christmas jumpers onto your gingerbread men. Allow this to set for 5 minutes.

Then, grab another piping bag and fill it with your red flood icing. Pipe a nice dollop into the middle of the gingerbread man's jumper, leaving a half cm gap away from all edges of the outline you piped earlier. Don't use too much icing or it'll defo overflow!

Using a cocktail stick, now swirl the icing so that it meets the line, but be careful not to go over it.

Once you've repeated icing steps 5-7 on all of your gingerbread men, place them onto a baking tray and pop them back in the oven at 55C for 40 minutes.

Once the icing is really nice and set, grab your white icing piping bag and snip off a small hole to pipe from. Use this to pipe detail onto the gingerbread man's jumper. I usually did an outline of the jumper, followed by a few dots which hopefully looked like snow!

Allow this to set for 10 minutes and enjoy!