Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tablespoon of the flour. Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 180°C, fan 160°C, gas 4. On a floured surface, roll out the dough to the thickness of a pound coin. Using the Easter cookie cutters, stamp out biscuits and place onto baking sheets – you’ll need to do this in batches.
Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.
Mix the icing sugar with 1 1/2 tablespoons water. Spoon into a piping bag and ice the cookies with patterns of your choice.
Cook’s tip: colour the icing with a few drops of food colouring if you like. The baked, un-iced cookies freeze well.