Cream together the butter and sugar with a wooden spoon until pale and creamy. Beat in the egg yolk and golden syrup, then sift in the flour and ginger. Bring the dough together into a ball with your hands and wrap in clingfilm. Chill the dough in the fridge for half an hour.
Roll out the chilled dough to the thickness of a pound coin.
Top Tip!…Use a pizza wheel rather than a knife to cut the dough as it won’t drag and distort the shapes.
Trace the luggage tag template onto greaseproof paper and cut out to make a guide for cutting the gingerbread tags.
Lay all of the tags on a baking tray lined with greaseproof paper. Use the bubble straw to remove the hole in each tag. Place the tray of tags in the fridge for 30 minutes or the freezer for ten minutes to chill the dough back down. Then transfer to a preheated oven 170 degrees Celsius for ten minutes or until the edges of the tags are starting to brown.
Transfer the tags to a cooling tray to go completely cold before decorating.
Roll out the white icing three millimetres thick and use the icing tag template to cut out the labels for the tags. Attach these to the biscuits with a little water brushed onto the back of the icing to stick. Use the straw to remove the hole in the icing.
Decorate your tags as desired with the food pens and edible decorations.