Line 1 or 2 baking trays with baking paper (depending on size of cutters used, the full amount will need 2 - 3 baking trays - can be baked in separate batches).
Put the butter, both sugars and golden syrup in a saucepan over a low to medium heat and melt together, stirring occasionally.
Meanwhile, sift the flour, bicarbonate of soda, ground ginger and cinnamon into a mixing bowl.
Pour in the mixture from the saucepan and mix together, either in a mixer with the paddle attachment, or by hand with a wooden spoon until it forms a soft dough. Tip out onto a large sheet of cling film then wrap up and flatten slightly (to about 2cm thick). Chill in the fridge for at least 30 minutes.
Remove the biscuit dough from the fridge, dust the work surface with flour and roll the dough out to about 4-5mm thick, using 2 wooden sticks as a guide if you have them.
Preheat the oven to 180 degrees C about 10 minutes before you are ready to bake them.
Cut out shapes with cookie cutters and place on the lined baking tray(s).
Chill for 15 minutes if you have time (but not essential), then cook in the oven for 8-12 minutes (depending on size of biscuits), until they have dried out, firmed up and darkened a little. If you like them dark and crunchy, leave them in the oven for a couple of minutes more.
Leave the cooked biscuits on the trays for about 5 minutes before transferring to a wire rack to cool completely.