Preheat the oven to 180°C. Line 2 oven trays with baking paper.
Cream the butter, sugar and golden syrup until light and fluffy. Add the egg and beat until well combined.
In a large bowl sift the flours, ginger and bicarb, then add the wet mixture in. Mix until just combined.
Flour your bench and knead the dough into a ball. Don't overwork the dough or it will toughen.
Lay a piece of baking paper on a chopping board and roll the dough until it is 5mm thick. Refrigerate the dough for 15 mins.
Once the dough has chilled, cut out shapes using any cutters you like. Press any remaining dough together, re-roll and continue cutting out shapes.
Bake the gingerbread on oven trays for 10 minutes or until lightly golden.
Allow the gingerbread to cool before icing.