Sift together the flour, bicarb of soda, ginger and cinnamon into a large bowl. Add the butter and crumble between your finger tips into the flour mix until it looks like breadcrumbs. Stir in the sugar.

Lightly beat the egg and golden syrup together, add to the bowl and mix until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 10-15 minutes.

Preheat the oven to 180C/160C Fan/Gas 4. Line 2-3 baking trays with greaseproof paper.

Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.

Bake for 10-12 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations, if using. Enjoy!