Preheat oven to 355°F (180°C) (fan forced)
Lightly grease two to four baking trays with butter or marge.
Add sugar and butter to a bowl and beat together.
Add egg yokes and golden syrup and ginger and beat together.
You will need to switch to mixing with a large wooden spoon at this point.
Sift in bicarb and add flour one cup at a time, mixing well between each addition.
Sprinkle a clean worktop well with flour and turn out dough.
Sprinkle with additional flour and kneed lightly.
Cut dough in half, put half aside.
Ensure workbench is well floured. Roll out half of dough until its about 3 to 4 mm thick.
Cut out shapes with cookie cutters, transferring to pre-greased baking trays as you go.
Try to cut the shapes out on the dough close together to minimize re-rolling. When the first batch is all cut out, ball up the dough and re-roll as needed.
Bake in the oven for ten to twelve minutes or until golden brown.
As the first batch of gingerbread comes out of the oven transfer to wire racks to cool. roll, cut put in the next batch onto bake.
Re-grease the trays and continue to cut and lay gingerbread onto the trays until all the dough is used up.
Cool completely before decorating.