Add the sugar, syrup and water to a pan and heat the ingredients until they start to bubble, then remove from the heat and allow to cool for a while.

In a large bowl, add the butter and all spices and then pour over the warm mixture. Continue to mix until the butter has completely melted.

Sift the flour and baking soda together and then add the wet ingredients, stirring until a dough forms. With your hands, form into a rough ball shape, cover with clingfilm (or place in a plastic bag) and leave in the fridge for at least 24 hours.

When you are ready to bake, pre-heat the oven to 200°C (400°F) and divide the dough into three or four bits (it's easier to work with the dough in smaller quantities). Roll out very thinly (the thinner they are, they crunchier the end result). Use your favourite cutters and then place on a baking tray lined with grease-proof paper. Bake for between 5-10 minutes depending on how big/thick they are, but watch them carefully. The gingerbread is ready when they are a deep brown colour.

Decorate your cookies with whatever you like and allow the icing to set (I left mine overnight without covering them). Next day, place in an airtight container until ready to eat. Enjoy!