150g unsalted butter, softened
1/2 cup brown sugar
1/3 cup golden syrup
1 free-range egg
2 3/4 cups plain flour
1/2 tsp baking powder
2 tsp ginger
1 tsp bicarb soda
1 free-range egg white
1 1/2 cups pure icing sugar, sifted
1/2 tbsp lemon juice
Put butter, sugar and golden syrup in the bowl of a stand mixer and beat for 3-4 minutes, until light and fluffy. Add egg and beat until combined. Sift flour, baking powder, ginger and bicarb into a bowl. In 2 batches, stir flour into the butter mixture.
Transfer mixture to a very lightly floured bench and bring dough together into a flat disc. Press mixture between four 6-hole bauble moulds, filling 2/3 full and levelling tops. Chill for 30 minutes.
Preheat oven to 140°C fan-forced (160°C conventional). Bake for 12-15 minutes, until tops are light golden. Cool fully in moulds, then remove.
For icing, put egg white in a medium bowl and whisk until just frothy (about 10 seconds). Stir in icing sugar gradually until icing is piping consistency (it should hold its shape when piped; add a little extra icing sugar if too runny). Stir in lemon juice. Cover surface of icing with plastic wrap if not using straight away. Transfer to a small snaplock bag, snip a small corner edge and decorate baubles. Stand at room temperature for 30 minutes for icing to set.