Pre-heat oven to 170C/325F/Gas Mark 3. Bring sugar, syrup, ginger, allspice, cinnamon and cloves to the boil in a saucepan over medium heat, stirring occasionally. Remove saucepan from heat and then stir in baking soda (soda will cause mixture to foam). Stir in butter until it melts. Using a fork, stir in egg, then flour.

Knead dough on floured surface until thoroughly mixed. Divide in half. Wrap half in cling film and set aside. Using a floured rolling pin, roll out the other half of the dough to just under 5mm thick. Use assorted floured cookie cutters to cut out shapes. Place cookies 2-3cm apart on ungreased cookie sheet.

Bake for 12 minutes or until edges begin to brown. Transfer to wire rack or grease proof paper to cool.

Repeat with second half of dough. When cookies are cooled, decorate with your favourite icing.