Preheat the oven to 180°C,
Line baking trays with greaseproof paper.
Melt the butter, sugar and syrup in a medium saucepan, stirring so all the ingredients have combined
Remove from the heat and allow to cool.
Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.
Turn out onto a lightly floured surface and roll to a thickness of about 5mm.
– If the dough is really crumby add the water to hold the mixture together.
–Using cutters or templates – any shape can work, cut the shapes you want.
If you want to hang the gingerbread on the tree use a skewer or a teaspon handle to make a hole.
Place the shapes onto the lined baking trays and bake for 9-10 minutes until light golden brown.
The gingerbread doesn’t spread when in the oven so the shapes do not have to be far apart – about 2cm will do.
Remove from the oven and set aside to cool.
When they have completely cooled down you can decorate with icing.
Gingerbread biscuits can be stored in an airtight container for up to two weeks.