Gingerbread Cookies

In a large bowl, using an electric beater, mix the butter and icing sugar until light and fluffy.  Add the eggs, then the warmed golden syrup, and mix well.  Add the rest of the ingredients and mix thoroughly.  Wrap in cling film and refrigerate until firm, ideally about 2 hours.

On a lightly floured board roll the dough to 3 – 5 mm thickness and cut with cookie cutters.  Transfer to the prepared tray.  Bake for 10 – 15 minutes.  The cookies should be just colouring brown at the edges.  Coo for 5 minutes on the tray, then transfer to a wire rack.  Ice and decorate when cold.  Sore in an airtight container.