Preheat the oven to 170°C.
Melt the butter, sugar and syrup in a pan until smooth and the sugar has dissolved. Remove from the heat and allow to cool for a few minutes.
Beat in the sieved flour, bicarb and ginger until a dough forms. Allow it to cool until it’s okay to handle.
Dust a work surface with flour and roll the dough out to a thickness of 1cm. It may feel a little crumbly but that’s what makes it crisp and brittle when baked.
Cut out whatever shapes you want and arrange on a non-stick baking tray. Bake for 10 minutes, then remove from the oven.
Pierce a hole in the top of each shape whilst hot to hang it later and then leave to cool completely. Decorate with coloured icing of your choosing and small jellied sweets. Makes 12