Method

1. Whisk flour, ground ginger, cinnamon, baking soda, and salt in large bowl
2. Place crystallized ginger in a food  processor and 2 cups of the spiced flour mixture and blend until ginger is very finely chopped.
3. Using a stand mixer, cream the butter until smooth.
4. Incorporate the caster sugar and the brown sugar and beat until light and fluffy.
5. Beat in eggs, 1 at a time.
6. Beat in molasses, orange juice, and orange peel (batter may look curdled).
7. Beat in crystallized ginger mixture and the remaining flour-spice mixture. Gather dough together. Flatten into disk. Wrap in plastic; chill at least 4 hours.
8. Pre heat oven to 180 deg C
9. Remove the dough from the fridge and allow the dough to come up to a workable temperature
10. Roll out the dough until it’s round on a floured work surface to 5mm thickness
11. Using floured Christmas shaped biscuit cutter, cut out individual gingerbread (you can reroll dough as required)
12. Transfer the biscuits to lined baking trays and bake for 12-15 minutes depending on your oven (turning halfway if required)
13. Transfer cooked biscuits to a cooling rack and allow to cool
14. Sift Icing sugar into medium bowl and mix in lemon juice and corn syrup. Mix in enough water by teaspoonful to form smooth icing soft enough to pipe but firm enough to hold shape.
15. Decorate biscuits and serve (iced biscuits will keep up to a week in an airtight container)