Sift together t450 grams plain flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1 tsp ground ginger, 0.5 tsp ground cloves and 0.5 tsp Shetland sea salt.
Cream together 125 grams butter and 125 grams dark muscovado sugaruntil the mixture is light and fluffy.
Add 70 grams black treacle, 70 grams golden syrup and 1 large free-range egg and mix well.
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 your hand mixer, mix together 450 grams icing sugar, 2 large free-range egg whites and 1 tsp lemon juice until smooth and forming soft peaks.
Divide the mixture between three bowls. Add green gel food colouring to one bowl, and red gel food colouring 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 with assorted Christmas themed sprinkles, leaving a half an hour drying time in between each layer of icing.