Melt the butter, sugar and syrup together in a saucepan. Make sure this is on a low heat and stir regularly. Once melted, leave to cool.
In another bowl add the flour, bicarb, ginger and cinnamon and mix this together.
Now combine the butter mix and the flour mix and stir well to form a dough
Roll between 2 sheets of baking paper using 5mm spacers or just roll evenly to 5mm if you don’t have spacers
Chill for 30-45 minutes in the fridge
Once chilled, cut out some shapes and remove the excess dough. Bake at 160 fan for 8-10 minutes. Leave to cool on the baking tray. The ginger bread will firm up once cooled. You can gather up any remaining dough and press it all together firmly and roll out again repeating the process. You wont need to chill again once rolled out though.
When the gingerbread is cooked and cooled you can now decorate. Mix up some royal icing into a thick, pipable consistency. Add this into a piping bag with a number 2 nozzle. Now have fun piping some decorations on to your gingerbread. You could even add sprinkles before the royal icing dries.
Store in a tupperware tub or in a biscuit tin. This will keep easily for 4-5 weeks.