Preheat the oven to 180°C.
Mix the flour, bicarbonate of soda, salt, and ginger in a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs and stir in the sugar.
Beat the egg and golden syrup together, then mix into the flour to form a smooth dough.
Crush the boiled sweets in their wrappers using a rolling pin.
Roll the dough to 0.5cm thick and cut into shapes using cookie cutters.
Cut shapes from the center of each biscuit and fill the holes with crushed sweets.
Make a hanging hole with a straw and bake for 10-12 minutes until golden.
Cool the biscuits completely on the baking tray until the sweets have hardened.
Transfer to a wire rack and decorate with icing and ribbon if desired.