Whisk together the flour, baking soda, ground ginger, ground cinnamon, and optional salt in a large bowl. This distributes the raising agent and spices evenly through the flour.

Gently heat the butter, light brown sugar, and golden syrup in a saucepan over low heat until the butter melts and the mixture becomes smooth. Do not let it boil, then set it aside briefly to cool.

Beat the large egg into the slightly cooled butter mixture. Add the wet mixture to the dry ingredients and stir until a soft dough forms.

Wrap the dough and chill it for 20–30 minutes, or until firm enough to roll. Heat the oven to 180°C conventional, 160°C fan, or 350°F and line baking sheets with parchment.

Roll the dough on a lightly floured surface to approximately 5 mm thick. Cut out gingerbread men with a medium cutter and transfer them to the prepared baking sheets, leaving a little space between each shape.

Bake each tray for 10–12 minutes, until the edges are slightly darker and the centers are set. For softer cookies, begin checking at 10 minutes; smaller cookies may need only 8–10 minutes.

Leave the pastries on the baking sheet for several minutes before transferring them to a wire rack. Cool completely before decorating with icing, sprinkles, or candies.