Place the maple syrup, sugar, butter, lemon zest and ground spices in a medium pot, on a low heat. Mix it frequently until the sugar is dissolved.
Increase the heat and wait for the mix to start boiling. Then the it off the heat and add the soda, mixing it in quickly. The mixture will froth up, because the bicarbonate of soda reacts - mix it until combined. Leave to Coll for 15 minutes.
Using a sieve over a big bowl, sift the flour and salt. Then fold the mixture into it in batches, using a wooden spoon. Add an egg, mixing it in. Try not to overwork the dough, because the biscuits will spread and be flat during the baking.
The biscuits dough might be a bit sticky, but try not to add too much flour. Place it on a floured surface, knead a bit until smooth. Form It into a flat disk and chill in the fridge for 1 hour.
Early enough, before you take the dough out from the fridge, preheat the oven to 180 degrees C/ with a fan 160 degrees Prepare 2 baking trays with a baking paper.
Roll out the dough between 2 pieces of baking paper, so it doesn't stick. Cut out your favourite shapes. Place them, with enough space in between, on a baking paper in a baking tray.
Bake for 7-10 minutes, until risen and golden brown.
If you want to decorate them with icing and other decorations, wait for the gingerbread biscuits to completely cool first.
I like them like this, just plain, with a cup of English tea (with milk, of course!). But when I am making them for Christmas, to have this Festive feel, I always decorate them with coloured icing sugar (easy to make on your own, you just need icing sugar, water and food colouring!), and the Low FODMAP additions like:
Low FODMAP amount of appropriate nuts (for example walnuts, pecans)
sprinkles (check ingredients list to make sure that they are Low FODMAP)
raisins - remember to use only Low FODMAP amount per serving
homemade candied peel - orange and lemon
And they are delicious!