In a bowl beat together the sugar and butter using electric beaters until light and creamy.
Add the golden syrup and sift in the flour, ginger and bicarb soda.
Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
Refrigerate the dough for 10 minutes or until firm.
Roll out the dough between two sheets of cling wrap or baking paper; not a floured surface. Continue until 4mm thick.
Cut out shapes using a biscuit cutter of choice or roll out small balls and flatten slightly onto a non stick baking tray. They won't spread a great deal but be careful not to pack them too tightly onto the sheets.
Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on cake racks.
You can decorate your gingerbread with your favourite icing.
So easy and really yummy gingerbread, highly reccomended. Get your butter out to soften!
I rolled some out to 4 or 5mm and some around to 8mm and the thicker ones were definately better.
Took 8mins at 190 on fan forced setting, turned trays at 4mins. - 28 Nov 2011