Put the ingredients below into a bowl and mix them until the mixture is greasy
Whisk the eggs in with the 4 tbsp Golden syrup in a separate bowl.
Pour the egg/syrup mixture into the first bowl and mix with clean hands until the whole mixture becomes sticky. Roll it into a ball.
With a rolling pin, roll out the gingerbread mixture onto a chopping board. Use shapes cutters to cut the gingerbread.
Place onto a baking tray with baking paper, and bake for 5 minutes at 120•C until the gingerbread is soft but golden.
Keep the gingerbread out to chill before storing in a tin/box at approx. room temperature.