• Start by softening the butter
• Add sugar and syrup to the butter and mix it evenly with the help of a stand mixer, then mix in the water.
• Mix the spices and bicarbonate with the flour in a separate bowl
• Gradually add the flour to the wet mixture while the stand mixer is on. The dough is ready when you can form a ball with your hands without getting it to stick all over your fingers.
• Divide the dough in 2 and wrap in plastic wrap.
• Let it rest in the fridge until you will make gingerbread cookies out of it (at least wait over the night, but it will last for several weeks)

Baking

• Take a piece of the dough (wrap th rest and put it back into the fridge
• Roll out the dough on a lightly floured surface (as thin as you can get it)
• Use cookie cutters on the rolled out dough and gather the scraps to a new dough ball and repeat
• Use a thin spatula to move the cookies to a baking sheet lined with parchment paper
• Bake in oven heated to 200°C (400°F) for around 5 min. However, watch them carefully so they don't burn since your oven and the thickness of your cookies will vary the time it requires to bake them.