Step 2: Add egg yolk and beat until just combined

Step 3: Sift over the flour, bicarbonate of soda, ginger, cinnamon and cloves

Step 4: Use a wooden spoon to stir to combine

Step 5: Turn onto a lightly floured surface and gently knead until smooth

Step 6: Roll dough out on a lightly floured surface to 3mm thick

Step 7: Preheat oven to 180°C. Line 2 oven trays with baking paper

Step 8: Use 5cm snowflake and star pastry cutters to cut out shapes from dough. Place on the prepared trays

Step 9: Bake in preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and set aside on the trays to cool

Step 10: To make the royal icing, sift the icing sugar into a small bowl

Step 11: Add the lemon juice and enough of the eggwhite to form a firm paste

Step 12: Place in a piping bag fitted with a 1mm nozzle. Pipe royal icing onto the gingerbread biscuits

Step 13: Set aside for 1 hour to set