Add the butter, golden caster sugar and golden syrup into a pot. Over a medium heat, allow the ingredients to melt together.

In a bowl, sift in the plain flour, salt, bicarbonate of soda, ginger and cinnamon. Slowly add in the melted ingredients and mix well. The mixture should form a dough.

Wrap the dough in cling film and allow to chill for at least 3 hours or overnight.

Generously flour a work surface, the rolling pin and your hands. Roll out the dough until it’s approx. 1/4 inch thick, mending any cracked edges with your fingers.

Cut the dough using gingerbread shape cutters or with a knife if you’re wanting something a little different. Place shapes 1 inch apart on the prepared baking sheet.

Bake for 10-15 mins in a preheated oven.

Allow the cookies to cool on the baking sheet for 5 mins before transferring to a cooling rack to cool completely.

Once completely cooled decorate as desired