Preheat your oven to 180 degrees and line two baking trays with paper.
Place the golden syrup, sugar, butter and spices into your Thermomix bowl and cook for 5 minutes at 50 degrees on speed 2.
Add the egg and mix for 3 seconds on speed 3.
Add the flour and bicarbonate of soda and mix for 10 seconds on speed 5 or until combined.
Knead for 2 minutes before turning the dough out onto your Thermomat and lightly knead to form a ball.
Flatten the dough into a disc, cover with cling wrap and place in the fridge for 30 minutes.
Roll the Gingerbread dough between two sheets of baking paper until approximately 5mm thick. Use cutters of your choice to cut out shapes and place on baking trays. Bake for approximately 9 - 11 minutes - please note baking times will vary depending on the size of the cutter used.
Allow the gingerbread to cool and decorate as desired.