1Sift dry ingredients in a large bowl. Combine butter, syrup and egg in a small bowl, and stir into the dry mixture. Knead dough until smooth.
2Divide dough into 2. Roll 1 piece between sheets of baking paper until 3 mm thick. Slide dough on baking paper onto a tray. Chill 30 mins until firm. Repeat twice with remaining dough.
3Preheat oven to moderate, 180 C. Line 3 oven trays.
4Peel baking paper from top of dough, place back on dough. Turn over and remove top paper. Cut out dough with a 7-cm gingerbread cutter, lift with a palette knife and place about 3 cm papers on trays. Knead scraps together and re-roll. Repeat.
5Bake, in batches, 10 to 12 mins, until golden brown. Cool on trays.
6ROYAL ICING In a small bowl, with electric mixer, beat egg white until foamy. Beat in icing sugar, 1 tbsp at a time. Beat in juice.
7Decorate gingerbread with royal icing and cachous as shown.