Cut the butter in small cubes and put it in a pan over a low heat.
Add the muscovado sugar and the golden syrup and gently stir until the butter has melted and the mixture is smooth.
Remove from the heat and set aside to cool.
In a large pan, sift the flour and add the ground ginger, mixed spice, cinnamon and bicarbonate of soda.
Crack an egg and beat slightly.
Make a well in the middle of the flour and add the egg and the buttery mixture.
Knead gently for a few minutes until it forms a dough.
Make a ball, cover in cling film and refrigerate for 30 minutes.
Transfer the dough to the working surface and use a rolling pin to roll the dough, it should have approximately ¼ cm in thickness.
Use gingerbread cookie cutters to cut out shapes.
Transfer them onto a baking tray lined with non-stick paper, working in batches.
Bake in the preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) for about 8 minutes, checking it regularly - depending on your cookie cutter size, they might take between 7-10 minutes
Allow to cool completely, then decorate with icing if you wish.