Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Mix the golden syrup, orange juice, Light Muscovado Sugar, ginger, cinnamon and vanilla paste in a pan and heat, stirring regularly on a low to medium heat until all the sugar is dissolved and everything is melted and well combined.
Add the butter and stir gently until it is fully incorporated. Then add the bicarbonate of soda and whisk into the hot mix until it is ﬂuffy and paler in colour.
Tip the mix into your stand mixer bowl and when it has cooled slightly add all the ﬂour and beat on slow, or mix with a wooden spoon until the mix comes together and resembles dough.
Turn out onto 2 large pieces of cling ﬁlm laid out in a cross formation and wrap up to seal the block of dough. Chill for at least 2 hours before rolling, or leave overnight in a fridge and roll out the next day.
Using a little extra plain ﬂ our, knead and roll out to an even thickness. Cut out using Christmas cookie shapes and then place on a lined baking sheet, leaving a couple of centimetres in between each one (they may spread as they bake).
Make a little hole in your cookie dough to thread with ribbon later, by using a straw as a hole cutter then bake for approx. 10-15 minutes or when the cookies appear golden. When pressed with a ﬁngertip they should spring back.
Leave to cool on the tray or a wire rack then get decorating by piping coloured icing, edible glitter, or edible silver balls.