Whizz butter and sugar in a food processor or stand mixer until pale and creamy. Add egg and mix for another minute or so.

Combine flour, bicarb and ginger in a small bowl.

Using a spoon, gently stir the flour mixture into the butter mixture until you can’t see anymore streaks of flour.

Wrap your dough in cling wrap and refrigerate for at least 30 minutes and up to 2 days.

When you’re ready for some baking action. Preheat your oven to 180c (350F). Roll the dough on a super well floured surface until it’s about 5mm (1/4in) thick.

Cut out shapes with your favourite cookie cutter and transfer to 2 baking trays lined with baking paper. Bake for 12-15 minutes or until your cookies are lovely and brown.

If using for decorations, use a skewer to make a hole while they’re still warm. Cool on the tray.

Mix icing sugar with 2 tablespoons boiling water. Add more water if it seems too thick.

Transfer to a piping bag or ziplock bag. Cut one corner off the bottom of your ziplock bag. Decorate your cookies as you like.