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)