Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking paper.
In a bowl, mix together the butter and sugar until creamy, then stir in the bicarbonate of soda, golden syrup and the egg yolks. Sift in the flour, ginger and cinnamon and mix together the dough with your hands.
On a lightly floured surface, roll the mixture out to a thickness of 0.5 - 1cm. Use your gingerbread cutters to stamp out 5 gingerbread families.
Place the biscuits on the baking tray. Bake for 10-12 minutes, then cool on a cooling rack before decorating.