For the gingerbread: Place the flour, bicarbonate of soda, ground ginger and ground cinnamon into a large bowl. Then rub in the cold cubed butter, until it resembles breadcrumbs. Then using a wooden spoon or silicone spatula, stir in the sugar.
In a separate bowl, lightly beat the egg and golden syrup together until combined. Then pour into the dry mixture, and stir until combined and a rough dough forms. Tip out the dough onto a lightly floured work surface, and knead for a few minutes. Then wrap in clingfilm and chill in the fridge for 15 minutes.
Preheat the oven to 180C/160C Fan/Gas Mark 4 and line two large baking trays with baking paper. On a floured work surface, roll the dough out to roughly a 0.5cm thickness, and stamp out circles with a 7cm cookie cutter. Then place on the baking trays, leaving a little gap between each.
Bake for 12-15 minutes or until golden brown. Leave them on the baking trays for 10 minutes, and then remove and place them onto cooling racks to cool completely.
For the icing: Place the royal icing and water into a large bowl, and whisk together until combined and a smooth icing. Remove 50g, place in a smaller bowl and stir in a blob of black food colouring, stirring until combined. Then place both in piping bags, and cut off the ends to create a small hole in each.
Using the white icing, draw a circle around the edge of the cookie (to create a flood barrier). Then fill in, by piping white icing into the middle, and using either a toothpick or a scribe, gently coax the icing to the flood barrier and ensure its smooth and even. Then straight away, pipe three concentric circles with the black icing, and using a cocktail stick or scribe, drag through the icing from the middle of the circles out, to create the spiderweb. Set aside to set, and repeat on the remaining cookies.