Melt the butter, sugar and syrup in a pan, allow to bubble for a few minutes then remove from the heat and leave to cool for ten minutes.
Place the dry ingredients into a large mixing bowl then add in the beaten egg and the cooled syrup mixture. Stir with a wooden spoon then once it all comes together, using your hands knead the dough for a few minutes until smooth.
Stir with a wooden spoon then once it all comes together, using your hands knead the dough for a few minutes until smooth. It is quite a sticky dough at this stage.
Wrap in plastic wrap then place in the fridge for a minimum of 30 minutes.
Allow to come to room temperature for a while once removed from the fridge then roll out onto a floured surface. Using gingerbread cutters, cut out shapes from the dough and place onto lined baking trays.
Place into an oven preheated to 180oc for 10-12 minutes until the edges are just started to brown.
Allow to cool completely then decorate with icing sugar and sweeties.