Preheat the oven to 180°C, fan 160°C, gas 4. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter to form fine breadcrumbs. Stir in the sugar.
Mix together the syrup and egg, then pour into the dry ingredients. Bring the mixture together with a fork or round bladed knife and knead until smooth. Divide the dough into three. Roll each out to 0.5cm thickness.
Stamp out snowflakes using a large snowflake cutter. Lift the gingerbread on to the baking sheet, a little spaced apart. Make a hole in each snowflake with a cocktail stick, then bake the biscuits for 15 minutes .
When cooked, reshape the hole in the biscuits. Leave to cool and then thread with the strawberry laces. Melt the chocolate in a glass bowl and set over a pan of simmering water.
Place a smaller snowflake cutter on the cooked biscuit and drop a teaspoonful of chocolate in the middle, using a small clean paint brush to spread the chocolate into the cutter shape.
Lift the cutter away and scatter with a few decorations. Leave to set before hanging on the tree.