Preheat your oven to 190ºc/180ºfan and line 3 baking trays with parchment paper.
Add the plain flour, bicarbonate of soda, and ground ginger to a large bowl and add the cold, cubed unsalted butter to the bowl.
Rub the mixture together with your fingertips until it resembles breadcrumbs! (Or mix the four ingredients in a food processor till its breadcrumbs!)
Mix the sugar into the mix and combine, and then add the golden syrup and egg - beat with a spatula/your hands until it is a smooth dough.
Knead the biscuit dough in the bowl slightly to bring it together and then roll the dough out onto a lightly floured work surface.
Roll it out to 1/2cm thickness and cut out your desired shapes - I made 16 'dead' people out of mine.
Place them on the lined baking trays and bake in the oven for 10-11 minutes, cool on a wire rack fully.
Once the biscuits have been cooled fully, you can decorate them.
Roll the icing out quite thinly on to a surface dusted with regular icing sugar (not the royal icing sugar).
Carefully cut out the same size shapes as the people you made earlier, and stick these to the biscuits using some water brushed on with a pastry brush. I did this on half of the biscuits.
In a bowl, add the royal icing sugar.
Pour in 20ml of water, and start to beat - you really want to try and mix it in before adding any more water as the mixture needs to be really thick - gradually add more as you go. You do not want to add more than 35 ml of water as it will not work.
Once the royal icing sugar is thick and lovely - use a piping bag with a small petal tip to pipe stripes of 'cloth' onto the 'dead' people to make the mummies!
I piped more onto the plain biscuits, and only a few strips of cloth onto the mummies with fondant icing on.
Add some edible eye sprinkles per biscuit, using the royal icing as glue.
If you want fondant icing on all the biscuits, you made need to double.
If you want to just use royal icing sugar, you will need to double the amount.
You can use any size gingerbread cutter, just keep an eye on the biscuits turning a deeper golden.
These will last for 1+ weeks in an airtight container.