Sift together the flour, baking soda, spices and salt.
Cream together butter and sugar using the Breville HeatSoft™ hand mixer, pressing the HeatSoft™ button once. Mix at speed setting 1 for 45 seconds, or until there are no more large chunks of butter, then turn to speed 5-7 for another 15-45 seconds, until the mixture is light and fluffy.
Add the treacle, golden syrup and egg and beat with the HeatSoft™ button off.
Add the dry ingredients and mix well with a wooden spoon.
Divide the dough into two pieces, flattening each one slightly and wrap in cling film. Chill for two hours, or overnight.
Roll the dough out on a floured surface to a thickness of 1/4 inch. Bake for 8-10 minutes in a preheated 350F/180C/160C fan oven.
for the Royal Icing
Using a slow speed on the Breville HeatSoft™ hand mixer, mix together the icing sugar, egg whites and lemon juice until smooth and forming soft peaks.
Divide the mixture between three bowls.
Add green gel food colouring to one bowl, and red to the other. Keeping adding enough dye to reach your desired colour, and then top up with a few drops of water so that the consistency resembles ketchup.
Spoon the Royal Icings into three piping bags with the tips cut off.
Decorate your gingerbread cookies as desired, leaving a half an hour drying time in between each layer of icing.